“In the course of a military life, my master took up his winter residence at Bavaria, in the house of one of the richest men in those parts. To save his property, however, the Bavarian pretended to be very poor, drove away all his cattle, and removed all his stores to another quarter. Informed of this, I waited upon him, and acquainted him that, as he had a person of quality in his house, it would be necessary to provide liberally for him and his servants. He replied, that I had only to inform him what provisions I wanted, and he would order them immediately. I then informed him, that my master always kept three tables, one for the gentlemen and pages, a second for the butler and under officers, a third for the footmen, grooms, and other liveries; that for these tables he must supply one ox, two calves, four sheep, twelve pullets, six capons, two dozen of pigeons, six pounds of bacon, four pounds of sugar, two of all sorts of spice; a hundred eggs, half a dozen dishes of fish, a pot of wine to every plate, and six hogsheads to stand by. He blessed himself, and exclaimed, ‘If all you speak of be only for the servants’ tables, the village will not be able to furnish the master’s.’ To this I replied, that my master was such a good-natured man, that, if he saw his servants and attendants well provided, he was indifferent to his own table; a dish of imperial stuffed meat, with an egg in it, would be sufficient for him. He asked me of what that same imperial stuffed meat was composed? I desired him to send for a grave-digger and a cobbler, and while they were at work, I would inform him what there was wanting. They were instantly called. I then took an egg, and putting it into the body of a pigeon, which I had already gutted with my knife, said to him, ‘Now, sir, take notice; this egg is in the pigeon, the pigeon is to be put into a partridge, the partridge into a pheasant, the pheasant into a pullet, the pullet into a turkey, the turkey into a kid, the kid into a sheep, the sheep into a calf, the calf into a cow; all these creatures are to be pulled, flead, and larded, except the cow, which is to have her hide on; and as they are through one into another, like a nest of boxes, the cobbler is to sew every one of them with an end, that they may not slip out; and the grave-digger is to throw up a deep trench, into which one load of coals is to be cast, and the cow laid on the top of it, and another load above her; the fuel set on fire, to burn about four hours, more or less, when the meat being taken out, is incorporated, and becomes such a delicious dish, that formerly the emperors used to dine upon it on their coronation-day; for which reason, and because an egg is the foundation of all that curious mass, it is named the “imperial egg-stuffed meat.”’ The landlord was not a little astonished, but after some conversation we understood each other, and my master left the matter to my care.