Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

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Coligny

The great Admiral. There truly was a man with an appetite. He ate his toothpicks: we are not told, however, what his toothpicks were composed of. There was a time when they were made of fennel root and appeared at table making porcupines of the preserved fruits. To eat fennel root was said to be good for the sight.

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