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In vegetarian cookery the lentil takes the place of the dark meats of the flesh-eaters’ dietary, such as beef and mutton, the haricot bean supplying a substitute for the white, such as veal, chicken, etc.
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Gelince Haber VerIn vegetarian cookery the lentil takes the place of the dark meats of the flesh-eaters’ dietary, such as beef and mutton, the haricot bean supplying a substitute for the white, such as veal, chicken, etc.
