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How they managed to sparkle when discussing some of the heavy dinner menus of the time I cannot think. Here is one of the Dean of Down's bills of fare: Turkeys endove Boyled leg of mutton Greens, etc. Soup Plum Pudding Roast loin of veal Venison pasty Partridge Sweetbreads Collared Pig Creamed apple tart Crabs Fricassee of eggs Pigeons No dessert to be had.
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