cachet – should be served with this,
and a rough red wine will be found
to marry well with the rather
cloying sauce.
‘ “Not a dish for every day,”
someone may remark. Assuredly
not. The longer one lives, the more
one realizes that nothing is a dish
for every day. And if anybody will
take the trouble to dress a saddle of
mutton in the same manner, he
will be pleasantly surprised at the
result. But I fear we shall go on
roasting the beast to the end of
time.’*
For the benefit of the
adventurous who attempt Mr