unusual appeared in the consommé thereafter, if I except some little fragments of macaroni, which I found very palatable.
Again, it would come to a discussion of the relative merits of sirloin and porter-house steaks — a distinction which is as clear in my mind as that between Gog and Magog. I was so puzzled in this matter that I determined to consult a reliable informant, and — on the memorable day when Galvin’s cousin was married — I looked up the question of steaks in a cook-book which I found in the drawer of the kitchen table. As a fair sample of the chaos which reigns in the departments of science regulated by the feminine intelligence, I will submit three fragments of the information which I thus gleaned from an eminent authority.
“Every part of the sirloin … is named porter-house steak.
“The rump steak … is also called porter-house steak.
