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The remainder of Book Two contains more pastry recipes and additional soups and stews, which reflect the international character of the region: olla-podrida and an adobado of sturgeon, a capon stew “in the Hungarian manner,” that archetypical Netherlandish specialty, the hutspot, or as Lancelot calls it, heusepot a veal stew, partridge “in the Catalan manner,” and a leg of mutton “roasted in the Irish way.”
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