No, Antony, take the lot:
But, first or last, your fine Egyptian cookery
Shall have the fame. read more

No, Antony, take the lot:
But, first or last, your fine Egyptian cookery
Shall have the fame. I have heard that Julius Caesar
Grew faw with feasting there.

What say you to a piece of beef and mustard?

What say you to a piece of beef and mustard?

My cake is dough, but I'll in among the rest,
Out of hope of all but my share of read more

My cake is dough, but I'll in among the rest,
Out of hope of all but my share of the feast.

Oh, herbaceous treat!
'Twould tempt the dying anchorite to eat;
Back to the world he'd turn his read more

Oh, herbaceous treat!
'Twould tempt the dying anchorite to eat;
Back to the world he'd turn his fleeting soul,
And plunge his fingers in the salad bowl;
Serenely full the epicure would say,
"Fate cannot harm me,--I have dined to-day."

Here is bread, which strengthens man's heart, and therefore is
called the staff of Life.

Here is bread, which strengthens man's heart, and therefore is
called the staff of Life.

The genuine Amphitryon is the Amphitryon with whom we dine.
[Fr., Le veritable Amphitryon
Est l'Amphitryon ou read more

The genuine Amphitryon is the Amphitryon with whom we dine.
[Fr., Le veritable Amphitryon
Est l'Amphitryon ou l'on dine.]

Fat paunches have lean pates, and dainty bits
Make rich the ribs, but backrout quite the wits.

Fat paunches have lean pates, and dainty bits
Make rich the ribs, but backrout quite the wits.

I fear it is too choleric a meat.
How say you to a fat tripe finely broiled?

I fear it is too choleric a meat.
How say you to a fat tripe finely broiled?

If you love an addle egg as well as you love an idle head, you
would eat chickens i' read more

If you love an addle egg as well as you love an idle head, you
would eat chickens i' th' shell.