... when the dish is a plump pheasant, jugged hare, brown partridges, or trout—perhaps not exactly in season—as the chance may be; or a couple of boiled fowls, or a turkey, or some similar toothsome morsel. Perhaps it is the gamey taste thus induced that enables them to enjoy joints from the butcher which are downright tainted, for it is characteristic of the place and people on the one hand to dine on the very best, as above, and yet to higgle over a halfpenny a pound at ... — Hodge and His Masters • Richard Jefferies
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