said, "There 's not much choice for you men; but I hope you 'll find something to your liking. And if there 's anything not here that you specially desire, Coquus will send it up in a twinkling." It was like to that fabulous host whose servant having, according to a prepared plan, fallen down as he entered the room with the turbot, cried out, "Bring another turbot!" and the other turbot, exquisitely cooked, was immediately brought. It was evident that a similar faith was reposed in Coquus, and that it was believed the Brazenface chef could produce any dish at a few moments' notice, even if the order were given for cassowary chops or roast ostrich.
"Coquus" was the name by which the head cook at Brazenface was familiarly known. He was a highly important personage, with an official salary larger than that of a resident tutor; moreover, he was believed to make, at the very least an extra two hundred a year by dripping and perquisites—things that were equal mysteries with the payments to the University chest. The eldest son of Mr. Coquus had distinguished himself at a grammar-school, and had been sent to a leading college in the rival University, where his birth and parentage were cleverly ignored, or only mentioned in a remote way that would not lead to detection. When pressed, Coquus, junior, asserted (with truth) that his father held a post in connection with the University of Oxford; further particulars were skilfully evaded. Coquus, senior, was not only a man who might be considered great, from his official position, but also from his personal dimensions. The warmth of his various ovens, fires, and stoves appeared to have developed
