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When, many a year afterwards, the hard ground of a mountain bivouac, with its pitiful portion of pickled cork-tree yclept mess-beef, and that pyroligneous aquafortis they call corn-brandy have been my hard fare, I often looked back to that day's dinner with a most heart-yearning sensation, a turbot as big as the Waterloo shield, a sirloin that seemed cut from the sides of a rhinoceros, a sauce-boat that contained an oyster-bed. There was a turkey, which singly would have formed the main army of a French dinner, doing mere outpost duty, flanked by a picket of ham and a detached squadron of chickens carefully ambushed in a forest of greens; potatoes, not disguised
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