ffered:

Chitterlings, gar- Chines and peas. Hams.
nished with mus- Hog's haslets. Brawn heads.
tard. Scotch collops. Powdered venison,
Sausages. Puddings. with turnips.
Neats' tongues. Cervelats. Pickled olives.
Hung beef. Bologna sausages.

All this associated with sempiternal liquor. Then they housed within his
muzzle:

Legs of mutton, with Ribs of pork, with Caponets.
shallots. onion sauce. Caviare and toast.
Olias. Roast capons, basted Fawns, deer.
Lumber pies, with with their own Hares, leverets.
hot sauce. dripping. Plovers.
Partridges and young Flamingoes. Herons, and young
partridges. Cygnets. herons.
Dwarf-herons. A reinforcement of Olives.
Teals. vinegar intermixed. Thrushes.
Duckers. Venison pasties. Young sea-ravens.
Bitterns. Lark pies. Geese, goslings.
Shovellers. Dormice pies. Queests.
Curlews. Cabretto pasties. Widgeons.
Wood-hens. Roebuck pasties. Mavises.
Coots, with leeks. Pigeon pies. Grouses.
Fat kids. Kid pasties. Turtles.
Shoulders of mutton, Capon pies. Doe-coneys.
with capers. Bacon pies. Hedgehogs.
Sirloins of beef. Soused hog's feet. Snites.
Breasts of veal. Fried pasty-crust. Then large puffs.
Pheasants and phea- Forced capons. Thistle-finches.
sant poots. Parmesan cheese. Whore's farts.
Peacocks. Red and pale hip- Fritters.
Storks. pocras. Cakes, sixteen sorts.
Woodcocks. Gold-peaches. Crisp wafers.
Snipes. Artichokes. Quince tarts.
Ortolans. Dry and wet sweet- Curds and cream.
Turkey cocks, hen meats, seventy- Whipped cream.
turkeys, and turkey eight sorts. Preserved mirabo-
poots. Boiled hens, and fat lans.
Stock-doves, and capons marinated. Jellies.
wood-culvers. Pullets, with eggs. Welsh barrapyclids.
Pigs, with wine sauce. Chickens. Maca