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Updated: May 21, 2025
The rabbits smoked at the head, smothered in a rich sauce of cream, and nicely shredded onions; the pork chops, thin and crisply broiled, exhaled rich odors at the bottom; the English snipe, roasted to half a turn, and reposing on their neat squares of toast, were balanced by a dish of well-fried sausages, reclining on a bed of mashed potatoes; champagne was on the table, unresined and unwired, awaiting only one touch of the knife to release the struggling spirit from its transparent prison.
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