ABSTRACT
one of Louis XIV.’s generals had a cook, who with a few pounds of horseflesh could dress a sufficient dinner for the general’s whole staff: soup, entres, entremets, pastry, rotis, and all. This was an invaluable servant, and his dinners, especially in a time of siege and famine, must have been most welcome: but no doubt, when the campaign was over, the cook took care to supply his master’s table with other meats besides disguised horseflesh, which, after all, sauce it and pepper it as you will, must always have had a villanous equine
