White hippocras, Fricassees, nine Cold loins of veal,
with dry toasts. sorts. with spice.
White bread. Monastical brewis. Zinziberine.
Brown bread. Gravy soup. Beatille pies.
Carbonadoes, six Hotch-pots. Brewis.
sorts. Soft bread. Marrow-bones, toast,
Brawn. Household bread. and cabbage.
Sweetbreads. Capirotadoes. Hashes.
Eternal drink intermixed. Brisk delicate white wine led the van; claret and champagne followed, cool, nay, as cold as the very ice, I say, filled and offered in large silver cups. Then they offered:
Chitterlings, gar- Chines and peas. Hams.
nished with mus- Hog’s haslets. Brawn heads.
tard. Scotch collops. Powdered venison,
Sausages. Puddings. with turnips.
Neats’ tongues. Cervelats. Pickled olives.
Hung beef. Bologna sausages.
All this associated with sempiternal liquor. Then they housed within his muzzle:
Legs of mutton, with Ribs of pork, with Caponets.
shallots. onion sauce. Caviare and toast.
Olias. Roast capons, basted Fawns, deer.
Lumber pies, with with their own Hares, leverets.
hot sauce. dripping. Plovers.
Partridges and young Flamingoes. Herons, and young
partridges. Cygnets. herons.
Dwarf-herons. A reinforcement of Olives.
Teals. vinegar intermixed. Thrushes.
Duckers. Venison pasties. Young sea-ravens.
Bitterns. Lark pies. Geese, goslings.
Shovellers. Dormice pies. Queests.
Curlews. Cabretto pasties. Widgeons.
Wood-hens. Roebuck pasties. Mavises.
Coots, with leeks. Pigeon pies. Grouses.
Fat kids. Kid pasties. Turtles.
Shoulders of mutton, Capon pies. Doe-coneys.
with capers. Bacon pies. Hedgehogs.
Sirloins of beef. Soused hog’s feet. Snites.
Breasts of veal. Fried pasty-crust. Then large puffs.
Pheasants and phea- Forced capons. Thistle-finches.
sant poots. Parmesan cheese. Whore’s farts.
Peacocks. Red and pale hip- Fritters.
Storks. pocras. Cakes, sixteen sorts.
Woodcocks. Gold-peaches. Crisp wafers.
Snipes. Artichokes. Quince tarts.
Ortolans. Dry and wet sweet- Curds and cream.
Turkey cocks, hen meats, seventy- Whipped cream.
turkeys, and turkey eight sorts. Preserved mirabo-
poots. Boiled hens, and fat lans.
Stock-doves, and capons marinated. Jellies.
wood-culvers. Pullets, with eggs. Welsh barrapyclids.
Pigs, with wine sauce. Chickens. Macaroons.
Blackbirds, ousels, and Rabbits, and sucking Tarts, twenty sorts.
rails. rabbits. Lemon cream, rasp-
Moorhens. Quails, and young berry cream, &c.
Bustards, and bustard quails. Comfits, one hundred
poots. Pigeons, squabs, and colours.
Fig-peckers. squeakers. Cream wafers.
Young Guinea hens. Fieldfares. Cream cheese.
Vinegar brought up the rear to wash the mouth, and for fear of the squinsy; also toasts to scour the grinders.
Chapter 4.LX.—What the Gastrolaters sacrificed to their god on interlarded fish-days.
Pantagruel did not like this pack of rascally scoundrels with their manifold kitchen sacrifices, and would have been gone had not Epistemon prevailed with him to stay and see the end of the farce. He then asked the skipper what the idle lobcocks used to sacrifice to their gorbellied god on interlarded fish-days. For his first course, said the skipper, they gave him:
Caviare. tops, bishop’s-cods, Red herrings.
Botargoes. celery, chives, ram- Pilchards.
Fresh butter. pions, jew’s-ears (a Anchovies.
Pease soup. sort of mushrooms Fry of tunny.
Spinach. that sprout out of Cauliflowers.
Fresh herrings, full old elders), spara- Beans.
roed. gus, wood-bind, Salt salmon.
Salads, a hundred and a world of Pickled grigs.
varieties, of cres- others. Oysters in the shell.
ses, sodden hop-