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  • "Underdone meat (foolishly called rare) is getting quite out of fashion, being unwholesome and indigestible, and to most Americans its savour is disgusting. To ladies and children it is always so, and even the English have ceased to like it. It is now seldom seen but at those public tables, where they consider it an object to have as little meat as possible eaten on teh first day, that more may be left for the second day, to be made into indescribable messes, with ridiculous French names, and passed off as French dishes, by the so-called French cook, who is frequently an Irishman."
    —Eliza Leslie, Miss Leslie's New Cookery Book, 1857, quoted in Susan Williams, Savory Suppers and Fashionable Feasts: Dining in Victorian America (New York: Pantheon Books, 1985), 239

    May 4, 2010