Othello, ii. 1.
" Groping for trouts." — Measure for Measure, i. 2.
" Two white herrings." — King Lear, iii. 1.
" From the banks of the Wye, and sandy-bottom'd Severn."
1 Henry IV. iii. 1.
" Cry to it, as the Cockney did to the eels, when she put them
1' the paste alive."— King Lear, ii. 4.
" There's no meat like them ; I could wish my best friend at
such a feast." — Timon of Athens, i. 2.
" Amidst the tumult of fish, flesh, and fowl.
And vegetables all in masquerade." — Byron.
CLASSICAL BILL OF FARE QUOTATIONS 845
*' Master, I marvel how the fishes live in the sea.
Why, as men do a-land ; the great ones eat up the little ones."
Shakespeare^ Pericles.
*' Green herbs, red pepper, mussels, saffron,
Soles, onions, garlic, roach, and dace.
All these you eat at Terre's tavern
In that one dish of bouillabaisse." — Thachei'ay.
*' I'll make for fish."— TAe Tempest.
" Slice, I say 1 slice ! that's my humour."
Merry Wwes of Wiiidsor.
ENTEEES.
" Let them bring stomachs, there's no want of meat, sir.
Portly and curious viands are prepared
To please all kinds of appetites," — Massinger.
" How say you a' to a fat tripe broiled ? "
Taming of the Shreiv, iv. 3.
" To swallow gudgeons ere they're catched.
And count their chickens ere they're hatched."
Butler, Hudihras.
" What is sauce for the goose is sauce for the gander."
Tom Brown.
" Oysters pickled and stewed and baked.
Oysters in soups and pies,
Oysters scolloped and curiously faked,
And oysters in patties and frys." — Thackeray.
" Some pigeons, Davy, . . . and any little tiny kickshaws,
tell William cook."— 2 Henry IV. v. 1,
" Come, we have hot venison pasty to dinner."
Merry Wives of Windsor, i. 2.
" Which is he that killed the deer ? '*'
" Let's present him to the Duke, like a Roman conqueror."
As You Like It, iv. 2.
" Epicurean cooks sharpen with cloyless sauce his appetite."
Antony and Cleopatra, ii. 2..
" Who seeks for better of thee, sauce his appetite "
Timon of Athens, iv. 3.
" You would eat chickens i' the shells." —Troilus and Cressida.
" What, all my pretty chickens ? " — Macheth.
" The daintiest that they taste."— 2 Henry IV.
" What say'st thou to a hare ? "—1 Henry IV.
EOAST AND BOILED.
" Item— a capon." — Henry IV. ii. 4.
" The roasted ox with the pudding in his belly." — Henry 7 T". ii. 4.
" I can cut a caper." — Twelfth Night.
" And I can cut the mutton to it." — Twelfth Night.
846 PRACTICAL GASTRONOMY
" Now is the woodcock near." — Tivelfth Nighty i. v.
•' A turkey cock — 'tis no matter,
There's no sauce for it." — Henry IV.
" I have a pheasant ! cock or hen ! " — Winter's Tale.
" Why, here he comes, swelling like a turkey cock."
Henry F. v. 1.
*'0 dainty duck ! " — Midsummer Night's Dream, v. 7.
" Like a full-acorned boar." — Cymheline, ii. 5.
" Silence is only commendable in a neat's tongue dried."
Merchant of Venice, i. 1.
•'I have a gammon of bacon." — 1 Henry IV. ii. 1.
"Are there no young pigeons ? " — 2 Henry IV. v, 1.
•' A dish that I do love to feed upon."
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Othello, ii. 1.
" Groping for trouts." — Measure for Measure, i. 2.
" Two white herrings." — King Lear, iii. 1.
" From the banks of the Wye, and sandy-bottom'd Severn."
1 Henry IV. iii. 1.
" Cry to it, as the Cockney did to the eels, when she put them
1' the paste alive."— King Lear, ii. 4.
" There's no meat like them ; I could wish my best friend at
such a feast." — Timon of Athens, i. 2.
" Amidst the tumult of fish, flesh, and fowl.
And vegetables all in masquerade." — Byron.
CLASSICAL BILL OF FARE QUOTATIONS 845
*' Master, I marvel how the fishes live in the sea.
Why, as men do a-land ; the great ones eat up the little ones."
Shakespeare^ Pericles.
*' Green herbs, red pepper, mussels, saffron,
Soles, onions, garlic, roach, and dace.
All these you eat at Terre's tavern
In that one dish of bouillabaisse." — Thachei'ay.
*' I'll make for fish."— TAe Tempest.
" Slice, I say 1 slice ! that's my humour."
Merry Wwes of Wiiidsor.
ENTEEES.
" Let them bring stomachs, there's no want of meat, sir.
Portly and curious viands are prepared
To please all kinds of appetites," — Massinger.
" How say you a' to a fat tripe broiled ? "
Taming of the Shreiv, iv. 3.
" To swallow gudgeons ere they're catched.
And count their chickens ere they're hatched."
Butler, Hudihras.
" What is sauce for the goose is sauce for the gander."
Tom Brown.
" Oysters pickled and stewed and baked.
Oysters in soups and pies,
Oysters scolloped and curiously faked,
And oysters in patties and frys." — Thackeray.
" Some pigeons, Davy, . . . and any little tiny kickshaws,
tell William cook."— 2 Henry IV. v. 1,
" Come, we have hot venison pasty to dinner."
Merry Wives of Windsor, i. 2.
" Which is he that killed the deer ? '*'
" Let's present him to the Duke, like a Roman conqueror."
As You Like It, iv. 2.
" Epicurean cooks sharpen with cloyless sauce his appetite."
Antony and Cleopatra, ii. 2..
" Who seeks for better of thee, sauce his appetite "
Timon of Athens, iv. 3.
" You would eat chickens i' the shells." —Troilus and Cressida.
" What, all my pretty chickens ? " — Macheth.
" The daintiest that they taste."— 2 Henry IV.
" What say'st thou to a hare ? "—1 Henry IV.
EOAST AND BOILED.
" Item— a capon." — Henry IV. ii. 4.
" The roasted ox with the pudding in his belly." — Henry 7 T". ii. 4.
" I can cut a caper." — Twelfth Night.
" And I can cut the mutton to it." — Twelfth Night.
846 PRACTICAL GASTRONOMY
" Now is the woodcock near." — Tivelfth Nighty i. v.
•' A turkey cock — 'tis no matter,
There's no sauce for it." — Henry IV.
" I have a pheasant ! cock or hen ! " — Winter's Tale.
" Why, here he comes, swelling like a turkey cock."
Henry F. v. 1.
*'0 dainty duck ! " — Midsummer Night's Dream, v. 7.
" Like a full-acorned boar." — Cymheline, ii. 5.
" Silence is only commendable in a neat's tongue dried."
Merchant of Venice, i. 1.
•'I have a gammon of bacon." — 1 Henry IV. ii. 1.
"Are there no young pigeons ? " — 2 Henry IV. v, 1.
•' A dish that I do love to feed upon."