Author: WARTON (Thomas):
Title: The Oxford Sausage: Or, Select Poetical Pieces, Written by the most Celebrated Wits of the University of Oxford. Adorned with cuts, engraved in a new taste, and designed by the best masters.
Description: London, Printed for J. Fletcher and Co...., 1764. FIRST EDITION. Small 8vo, 157 x 94 mms., pp. [ii] iii - viii, 9 -203 [204 blank], full-page woodcut on page [17], 21 woodcut head- and tail-pieces, bound in 19th century half red sheepskin, marbled boards, gilt spine; some slight wear to spine, but a good to very good copy. Those of you with edacious inclinations will, of course, immediately think of the Oxford Sausage as being composed of veal and pork and developed in the early 18th century in Oxford. The first printed mention of the Oxford Sausage in a cookery is that by John Nott The Cook's and Confectioner's Dictionary: Or, the Accomplish'd Housewife's Companion, published in London in 1723. Warton's work was reviewed in at least four journals, and The Monthly Review co-opted the conceit: "The best ingredients of this poetical Sausage, are so very old, and the rest so very insipid, that, upon the whole, we think it but an ordinary pieces of cookery." The Critical Review was equally laconic: "Among some indifferent, and some tolerable, copies of verses in this sausage, there are some very good; but we shall leave to our readers the pleasure and amusement of finding them out."

Keywords: anthology poetry literature


See more books from our catalog: Anthology