Venison, and hare soup, are deliciously gamey bouillons, which are made of the soup bone of the roast. The Polish soup barscz is made of bouillon with the juice of red beets, little saucissons, and specially made pastry, with highly spiced forced-meat balls swimming in it.
Lettuce salad is prepared in Germany with sour cream.
A favourite drink is warm beer,—beer heated with the yolk of an egg in it.
"Fill me once more the foaming pewter up!
Another board of oysters, ladye mine!
To-night Lucullus with himself shall sup.
Those mute inglorious Miltons are divine;
And as I here in slippered ease recline,
Quaffing of Perkins's Entire my fill,
I sigh not for the lymph of Aganippe's rill."