This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Dinner given by the Scottish Society of Sheffield, at the Clarence Hotel in that town, to Commemmorate the anniversary of the poet Burns: The Praises wi' admonition due will say the "Selkirk Grace".
Some ha'e meat that canna eat, An' some wad eat that want it;
But we ha'e meat an' we can eat, Sac let the Lord be thankit.
The Pibroch will soun' the approach o' The Haggis. A wee drap o' Talisker.
A bit wee lambie an' a bit o' its Mither. Sirloin o' Beef. Tatties Biled an' Chappit. Bashed Neeps.
Roastit an' Biled Bubbly Jock. Roastit Deuks an' Hens. Tung an' Grumphy a la Champagne.
Cabinet Puddin'. Lemon Puddin'.
Sultane, French Pastry, Compote of Rhubarb, an' Orange, Greengage an' Apple Tairts, Charlotte Russea n' Raspberry Creams, Custard, Meringues a la Creme, Noyeau an' Maraschinojel-lies Trifle, wi' ither sunkets couthie to the kyte.
We thank Thee for these mercies, Lord, . Sae far beyond oor merits;
Noo, waiter lads, clear aff the plates, An' fesh us in the spirits.
Wines, etc. (List on the Table). But nane need drink that are na dry.