thodg/libgit2/tests/resources/rebase/veal.txt

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• Hash : 867a36f3
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  Date : 2014-07-14T14:35:01
  

  Introduce git_rebase to set up a rebase session Introduce `git_rebase` to set up a rebase session that can then be continued. Immediately, only merge-type rebase is supported.

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• tests/resources/rebase/veal.txt

• VEAL SOUP.
  
  Put into a pot three quarts of water, three onions cut small, one
  spoonful of black pepper pounded, and two of salt, with two or three
  slices of lean ham; let it boil steadily two hours; skim it
  occasionally, then put into it a shin of veal, let it boil two hours
  longer; take out the slices of ham, and skim off the grease if any
  should rise, take a gill of good cream, mix with it two table-spoonsful
  of flour very nicely, and the yelks of two eggs beaten well, strain this
  mixture, and add some chopped parsley; pour some soup on by degrees,
  stir it well, and pour it into the pot, continuing to stir until it has
  boiled two or three minutes to take off the raw taste of the eggs. If
  the cream be not perfectly sweet, and the eggs quite new, the thickening
  will curdle in the soup. For a change you may put a dozen ripe tomatos
  in, first taking off their skins, by letting them stand a few minutes in
  hot water, when they may be easily peeled. When made in this way you
  must thicken it with the flour only. Any part of the veal may be used,
  but the shin or knuckle is the nicest.
  

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