He wanted the delicate hand of a barber.
And there is a dish,
Buttered over! And fish.
Trout and char
Sleeping are,
The smooth-like surface over.
There’s a pie made of veal, one of widgeons,
And there’s one of ham mixed with pigeons.
A well-known French critic, Achille (not Octave) Uzanne, has compiled a little collection of menus and receipts in verses, with a notable preface by Chatillon-Plessis, which includes poems on such thrilling subjects as jugged hare, lobster in the American fashion, Charlotte of apples, truffles in champagne, epigrams of lamb, mousse of strawberries, and green peas. A more recent American poetaster has published during the last few years “Poems of Good Cheer,” which are in the manner of fables, such as that of the man who “Wanted Pearls with his Oysters,” and the busy broker “Who had no time to eat,” and consequently acquired dyspepsia.
Lord Byron too may be allowed to have his say:—