The Pleasures of the Table / An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

by George H. Ellwanger

There were to be woodcocks, and not charlotte russe!

So pleasant it is, etc.

"Your Chablis is acid, away with the Hock,

Give me the pure juice of the purple Médoc;

St. Péray is exquisite; but, if you please,

Some Burgundy first, before tasting the cheese.

So pleasant it is, etc.

"As for that, pass the bottle, and hang the expense—

I've seen it observed by a writer of sense

That the labouring classes could scarce live a day