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Their diet was this: O' Sundays they stuffed their puddings with puddings, chitterlings, links, Bologna sausages, forced-meats, liverings, hogs' haslets, young quails, and teals. You must also always add cheese for the first course, and mustard for the last. O' Mondays they were crammed with peas and pork, cum commento, and interlineary glosses.
We had delicate cucumbers stuffed with forced-meats; yellow smoking pilaffs, the pride of the Oriental cuisine; kid and fowls a l'Aboukir and a la Pyramide: a number of little savoury plates of legumes of the vegetable-marrow sort: kibobs with an excellent sauce of plums and piquant herbs. We ended the repast with ruby pomegranates, pulled to pieces, deliciously cool and pleasant.
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