But beef is rare within these oxless isles; Goat's flesh there is, no doubt, and kid, and mutton; And, when a holiday upon them smiles, A joint upon their barbarous spits they put on.
Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.
Fame is a fickle food Upon a shifting plate, Whose table once a Guest, but not The second time, is set. Whose crumbs the crows inspect, And with ironic caw Flap past it to the Farmer's corn; Men eat of it and die.
We are always giving foreign names to very native things. If there is a thing that reeks of the glorious tradition of the old English tavern, it is toasted cheese. But for some wild reason we call it Welsh rarebit. I believe that what we call Irish stew might more properly be called English stew, and that it is not particularly familiar in Ireland.