Europe Revised

Sure enough, old Marie was on the job. Not desiring to be unkind or unduly critical I shall merely state that as a cook old Marie was what we who have been in France and speak the language fluently would call la limite! The omelet she turned out for us was a thing that was very firm and durable, containing, I think, leather findings, with a sprinkling of chopped henbane on the top. The coffee was as feeble a counterfeit as chicory usually is when it is masquerading as coffee, and the vin ordinaire had less of the vin to it and more of the ordinaire than any we sampled elsewhere.

Right here let me say this for the much-vaunted vin ordinaire of Europe: In the end it biteth like a serpent and stingeth like an adder—not like the ordinary Egyptian adder, but like a patent adder in the office of a loan shark, which is the worst stinger of the whole adder family. If consumed with any degree of freedom it puts a downy coat on your tongue next morning that causes you to think you inadvertently swallowed the pillow in your sleep. Good domestic wine costs as much in Europe as good domestic wine costs in America—possibly more than as much.

The souffle potatoes of old Marie were not bad to look on, but I did not test them otherwise. Even in my own country I do not care to partake of souffle potatoes unless I know personally the person who blew them up. So at the conclusion of the repast we nibbled tentatively at the dessert, which was a pancake with jelly, done in the image of a medicated bandage but not so tasty as one. And then I paid the check, which was of august proportions, and we came sadly away, realizing that another happy dream of youth had been shattered to bits. Only the tablecloth had been as advertised. It was coarse, but white like snow—like snow three days old in Pittsburgh.

Yet I was given to understand that was a typical rural French inn and fully up to the standards of such places; but if the manager of a roadhouse within half a day's ride of New York or Boston or Philadelphia served such food to his patrons, at such prices, the sheriff would have him inside of two months; and everybody would be glad of it too—except the sheriff. Also, no humane man in this country would ask a self-respecting cow to camp overnight in such outbuildings as abutted on the kitchen of this particular inn.

I am not denying that we have in America some pretty bad country hotels, where good food is most barbarously mistreated and good beds are rare to find, but we admit our shortcomings in this regard and we deplore them—we do not shellac them over with a glamour of bogus romance, with intent to deceive the foreign visitor to our shores. We warn him in advance of what he may expect and urge him to carry his rations with him.

It is almost unnecessary to add that old Marie gave us veal and poulet roti. According to the French version of the story of the Flood only two animals emerged from the Ark when the waters receded—one was an immature hen and the other was an adolescent calf. At every meal except breakfast—when they do not give you anything at all—the French give you veal and poulet roti. If at lunch you had the poulet roti first and afterward the veal, why, then at dinner they provide a pleasing variety by bringing on the veal first and the poulet roti afterward.

The veal is invariably stringy and coated over with weird sauces, and the poulet never appears at the table in her recognizable members—such as wings and drumsticks—but is chopped up with a cleaver into cross sections, and strange-looking chunks of the wreckage are sent to you. Moreover they cook the chicken in such a way as to destroy its original taste, and the veal in such a way as to preserve its original taste, both being inexcusable errors.

Nowhere in the larger Italian cities, except by the exercise of a most tremendous determination, can you get any real Italian cooking or any real Italian dishes. At the hotels they feed you on a pale, sad table-d'hote imitation of French cooking, invariably buttressed with the everlasting veal and the eternal poulet roti. At the finish of a meal the waiter brings you, on one plate, two small withered apples and a bunch of fly-specked sour grapes; and, on another plate, the mortal remains of some excessively deceased cheese wearing a tinfoil shroud and appropriately laid out in a small, white, coffin-shaped box.

After this had happened to me several times I told the waiter with gentle irony that he might as well screw the lid back on the casket and proceed with the obsequies. I told him I was not one of those morbid people who love to look on the faces of the strange dead. The funeral could not get under way too soon to suit me. It seemed to me that this funeral was already several days overdue. That was what I told him.

In my travels the best place I ever found to get Italian dishes was a basement restaurant under an old brownstone house on Forty-seventh Street, in New York. There you might find the typical dishes of Italy—I defy you to find them in Italy without a search-warrant. However, while in Italy the tourist may derive much entertainment and instruction from a careful study of table manners.

In our own land we produce some reasonably boisterous trenchermen, and some tolerably careless ones too. Several among us have yet to learn how to eat corn on the ear and at the same time avoid corn in the ear. A dish of asparagus has been known to develop fine acoustic properties, and in certain quarters there is a crying need for a sound-proof soup; but even so, and admitting these things as facts, we are but mere beginners in this line when compared with our European brethren.

In the caskets of memory I shall ever cherish the picture of a particularly hairy gentleman, apparently of Russian extraction, who patronized our hotel in Venice one evening. He was what you might call a human hazard—a golf-player would probably have thought of him in that connection. He was eating flour dumplings, using his knife for a niblick all the way round; and he lost every other shot in a concealed bunker on the edge of the rough; and he could make more noise sucking his teeth than some people could make playing on a fife.

There is a popular belief to the effect that the Neapolitan eats his spaghetti by a deft process of wrapping thirty or forty inches round the tines of his fork and then lifting it inboard, an ell at a time. This is not correct. The true Neapolitan does not eat his spaghetti at all—he inhales it. He gathers up a loose strand and starts it down his throat. He then respires from the diaphragm, and like a troupe of trained angleworms that entire mass of spaghetti uncoils itself, gets up off the plate and disappears inside him—en masse, as it were—and making him look like a man who is chinning himself over a set of bead portieres. I fear we in America will never learn to siphon our spaghetti into us thus. It takes a nation that has practiced deep breathing for centuries.

Chapter IX. The Deadly Poulet Routine

Under the head of European disillusionments I would rate, along with the vin ordinaire of the French vineyard and inkworks, the barmaid of Britain. From what you have heard on this subject you confidently expect the British barmaid to be buxom, blond, blooming, billowy, buoyant—but especially blond. On the contrary she is generally brunette, frequently middle-aged, in appearance often fair-to-middling homely, and in manner nearly always abounding with a stiffness and hauteur that would do credit to a belted earl, if the belting had just taken place and the earl was still groggy from the effects of it. Also, she has the notion of personal adornment that is common in more than one social stratum of women in England. If she has a large, firm, solid mound of false hair overhanging her brow like an impending landslide, and at least three jingly bracelets on each wrist, she considers herself well dressed, no matter what else she may or may not be wearing.

Often this lady is found presiding over an American bar, which is an institution now commonly met with in all parts of London. The American bar of London differs from the ordinary English bar of London in two respects, namely—there is an American flag draped over the mirror, and it is a place where they sell all the English drinks and are just out of all the American ones. If you ask for a Bronx the barmaid tells you they do not carry seafood in stock and advises you to apply at the fishmongers'—second turning to the right, sir, and then over the way, sir—just before you come to the bottom of the road, sir. If you ask for a Mamie Taylor she gets it confused in her mind with a Sally Lunn and sends out for yeastcake and a cookbook; and while you are waiting she will give you a genuine Yankee drink, such as a brandy and soda—or she will suggest that you smoke something and take a look at the evening paper.

If you do smoke something, beware—oh, beware!—of the native English cigar. When rolled between the fingers it gives off a dry, rustling sound similar to a shuck mattress. For smoking purposes it is also open to the same criticisms that a shuck mattress is. The flames smolder in the walls and then burst through in unexpected places, and the smoke sucks up the airshaft and mushrooms on your top floor; then the deadly back draft comes and the fatal firedamp, and when the firemen arrive you are a ruined tenement. Except the German, the French, the Belgian, the Austrian and the Italian cigar, the English cigar is the worst cigar I ever saw. I did not go to Spain; they tell me, though, the Spanish cigar has the high qualifications of badness. Spanish cigars are not really cigars at all, I hear; they fall into the classification of defective flues.

Likewise beware of the alleged American cocktail occasionally dispensed, with an air of pride and accomplished triumph, by the British barmaid of an American bar. If for purposes of experiment and research you feel that you must take one, order with it, instead of the customary olive or cherry, a nice boiled vegetable marrow. The advantage to be derived from this is that the vegetable marrow takes away the taste of anything else and does not have any taste of its own.

In the eating line the Englishman depends on the staples. He sticks to the old standbys. What was good enough for his fathers is good enough for him—in some cases almost too good. Monotony of victuals does not distress him. He likes his food to be humdrum; the humdrummer the better.

Speaking with regard to the whole country, I am sure we have better beef uniformly in America than in England; but there is at least one restaurant on the Strand where the roast beef is just a little bit superior to any other roast beef on earth. English mutton is incomparable, too, and English breakfast bacon is a joy forever. But it never seems to occur to an Englishman to vary his diet. I submit samples of the daily menu:

LUNCHEON

Roast Beef

Boiled Mutton

Potatoes, Boiled

Cabbage, Boiled

Jam Tart

Custard

Cheese

Coffee

DINNER

Boiled Mutton

Roast Beef

Cabbage, Boiled

Potatoes, Boiled

Custard

Jam Tart

Coffee

Cheese

TEA!

I know now why an Englishman dresses for dinner—it enables him to distinguish dinner from lunch.

His regular desserts are worthy of a line. The jam tart is a death-mask that went wrong and in consequence became morose and heavy of spirit, and the custard is a soft-boiled egg which started out in life to be a soft-boiled egg and at the last moment—when it was too late—changed its mind and tried to be something else.

In the City, where lunching places abound, the steamer works overtime and the stewpan never rests. There is one place, well advertised to American visitors, where they make a specialty of their beefsteak-and-kidney pudding. This is a gummy concoction containing steak, kidney, mushroom, oyster, lark—and sometimes W and Y. Doctor Johnson is said to have been very fond of it; this, if true, accounts for the doctor's disposition. A helping of it weighs two pounds before you eat it and ten pounds afterward. The kidney is its predominating influence. The favorite flower of the English is not the primrose. It is the kidney. Wherever you go, among the restaurants, there is always somebody operating on a steamed flour dumpling for kidney trouble.

The lower orders are much addicted to a dish known—if I remember the name aright—by the euphonious title of Toad in the Hole. Toad in the Hole consists of a full-grown and fragrant sheep's kidney entombed in an excavated retreat at the heart of a large and powerful onion, and then cooked in a slow and painful manner, so that the onion and the kidney may swap perfumes and flavors. These people do not use this combination for a weapon or for a disinfectant, or for anything else for which it is naturally purposed; they actually go so far as to eat it. You pass a cabmen's lunchroom and get a whiff of a freshly opened Toad in the Hole—and you imagine it is the German invasion starting and wonder why they are not removing the women and children to a place of safety. All England smells like something boiling, just as all France smells like something that needs boiling.

Seemingly the only Londoners who enjoy any extensive variety in their provender are the slum-dwellers. Out Whitechapel-way the establishment of a tripe dresser and draper is a sight wondrous to behold, and will almost instantly eradicate the strongest appetite; but it is not to be compared with an East End meatshop, where there are skinned sheep faces on slabs, and various vital organs of various animals disposed about in clumps and clusters. I was reminded of one of those Fourteenth Street museums of anatomy—tickets ten cents each; boys under fourteen not admitted. The East End butcher is not only a thrifty but an inquiring soul. Until I viewed his shop I had no idea that a sheep could be so untidy inside; and as for a cow—he finds things in a cow she didn't know she had.

Breakfast is the meal at which the Englishman rather excels; in fact England is the only country in Europe where the natives have the faintest conception of what a regular breakfast is, or should be. Moreover, it is now possible in certain London hotels for an American to get hot bread and ice-water at breakfast, though the English round about look on with undisguised horror as he consumes them, and the manager only hopes that he will have the good taste not to die on the premises.

It is true that, in lieu of the fresh fruit an American prefers, the waiter brings at least three kinds of particularly sticky marmalade and, in accordance with a custom that dates back to the time of the Druids, spangles the breakfast cloth over with a large number of empty saucers and plates, which fulfill no earthly purpose except to keep getting in the way. The English breakfast bacon, however, is a most worthy article, and the broiled kipper is juicy and plump, and does not resemble a dried autumn leaf, as our kipper often does. And the fried sole, on which the Englishman banks his breakfast hopes, invariably repays one for one's undivided attention. The English boast of their fish; but, excusing the kipper, they have but three of note—the turbot, the plaice and the sole. And the turbot tastes like turbot, and the plaice tastes like fish; but the sole, when fried, is most appetizing.

I have been present when the English gooseberry and the English strawberry were very highly spoken of, too, but with me this is merely hearsay evidence; we reached England too late for berries. Happily, though, we came in good season for the green filbert, which is gathered in the fall of the year, being known then as the Kentish cobnut. The Kentish cob beats any nut we have except the paper-shell pecan. The English postage stamp is also much tastier than ours. The space for licking is no larger, if as large—but the flavor lasts.

As I said before, the Englishman has no great variety of things to eat, but he is always eating them; and when he is not eating them he is swigging tea. Yet in these regards the German excels him. The Englishman gains a lap at breakfast; but after that first hour the German leaves him, hopelessly distanced, far in the rear. It is due to his talents in this respect that the average Berliner has a double chin running all the way round, and four rolls of fat on the back of his neck, all closely clipped and shaved, so as to bring out their full beauty and symmetry, and a figure that makes him look as though an earthquake had shaken loose everything on the top floor and it all fell through into his dining room.

Your true Berliner eats his regular daily meals—four in number and all large ones; and in between times he now and then gathers a bite. For instance, about ten o'clock in the morning he knocks off for an hour and has a few cups of hard-boiled coffee and some sweet, sticky pastry with whipped cream on it. Then about four in the afternoon he browses a bit, just to keep up his appetite for dinner. This, though, is but a snack—say, a school of Bismarck herring and a kraut pie, some more coffee and more cake, and one thing and another—merely a preliminary to the real food, which will be coming along a little later on. Between acts at the theater he excuses himself and goes out and prepares his stomach for supper, which will follow at eleven, by drinking two or three steins of thick Munich beer, and nibbling on such small tidbits as a rosary of German sausage or the upper half of a raw Westphalia ham. There are forty-seven distinct and separate varieties of German sausage and three of them are edible; but the Westphalia ham, in my judgment, is greatly overrated. It is pronounced Westfailure with the accent on the last part, where it belongs.

In Germany, however, there is a pheasant agreeably smothered in young cabbage which is delicious and in season plentiful. The only drawback to complete enjoyment of this dish is that the grasping and avaricious German restaurant keeper has the confounded nerve to charge you, in our money, forty cents for a whole pheasant and half a peck of cabbage—say, enough to furnish a full meal for two tolerably hungry adults and a growing child.