[Panel 1]
[Bell]
Not everyone will want a mediaeval
banquet with whole spit-roast
animals. Some of them just don't
have that many friends.
[Elizabeth]
Nice for Nils if we
bring the leftovers home.
[Bell]
But we still have to pay for them.
[Nils]
We could count them as
part of the housekeeping?
[Panel 2]
[Elizabeth]
So what else does one cook?
[Bell]
I can do beef stew with
dumplings. That's easy.
[Elizabeth]
But people won't pay
twenty pounds a head for
beef stew with dumplings.
[Nils]
I would pay more for beef stew with
dumplings than I would for three
cabbage leaves arranged round a piece
of tofu in an artistic pattern.
[Panel 3]
[Elizabeth]
We could call it casserole
de boeuf avec les... um... I don't
know the French for dumplings,
but the English used to have
something very like them.
[Bell]
And what did they call them?
[Elizabeth]
Farts.
[Bell]
Somehow I don't see that
as a selling-point....
[Panel 4]
[Elizabeth]
In that case we call it "Ragout
de Boeuf à la Marie Antoinette"
[Bell]
Oh, please, you think SHE
ever ate dumplings?
[Elizabeth]
No, it's because when
the dumpling goes splosh
into the plate...
[Bell]
That's not a selling-point
either, you know.
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