... so she obediently conditioned her reflexes and enjoyed her Shellfish Cocktail, which was shredded cod covered with a pink sauce made from cochineal and the water a lobster had once been cooked in; she appreciatively ate the rabbit with the ends of sprue that was called Poulet Supreme, and savoured to the full the Creme au Chocolat that was whipped up custard powder flavoured with cocoa. They drank Vin Rosé that was watered Palestine port and finished up with reheated coffee. There were long pauses between the courses, and none of the supposedly hot food was more than merely not cold.

As they lit their cigarettes, Sir Hubert remarked, "Lousy meal, wasn't it?" 

Clarissa stared at him. She had never questioned the convention that found such meals the height of luxury eating. (From Love on the Supertax, Marghanita Laski, 1944)

This made me laugh as it reminded me of Rachel's 1930s cooking challenge to herself. I know she's nervous of rabbit - with or without sprue - so perhaps she'd better call it a day before her kitchen-maid joins the ATS and it all goes downhill. Even I wouldn't fancy rabbit in lukewarm white sauce, Rachel.

When they sat down again and sipped their brandy, Sir Hubert said, "I should very much have liked to have shown you my country house."

"Tell me about it," said Clarissa, politely.

'The Government have commandeered it," said Sir Hubert savagely, "as a rehabilitation centre for incontinent evacuees. I should not care to tell you about it now."