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An egg-soup, with saffron, peppercorns, and honey thereon; 3. Stewed mutton, with onions strewed thereon; 4. A roasted capon, with stewed plums. Second Course. 1. Ling, with oil and raisins; 2. Beef, baked in oil; 3. Eels, with pepper; 4. Dried fish, with Leipsic mustard. Third Course. 1. A salad, with eggs; 2. Jellies strewed with almond and onion seed; 3. Omelettes, with honey and grapes; 4.
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