ABSTRACT
Kendon Stubbs retells the story of the Parisian bistro that served a delicious but amazingly inexpensive rabbit stew. Someone asked the proprietor how he could afford to sell his rabbit stew so cheaply. “Well,” he said, “I do put a little horsemeat too. But I mix them 50-50: one rabbit, one horse” (Kendon Stubbs. To ARL Directors, 6 September, 1992).
