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Excerpt from Novísimo Manual del Cocinero Práctico Chileno: Colección Escojida de Guisos y Postres de las Cocinas Francesa, Española, Alemana, Italiana y Chilena; Arreglada Especialmente para el Uso de las Dueñas de Casa Chilenas
La carne de vaca para el puchero debe hervir de tres a cuatro horas. La de carnero debe hervir tres La de cordero hora 1 media; la de ternera, dos. La de chancho, tres. Un jamon, cinco. Una gallina vieja, cuatro. Un pollo, uña o una i cuarto.
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