Of mornings, if you sojourn10 with an English family, you will be invited to breakfast at half-past eight. Promptly11 at that hour they serve a sort of sickly oatmeal soup, compounded apparently of milk and sugar, which they call porridge. Then follow thick and piping-hot coffee with 'am and eggs, fish, or a chop, and bread and butter and marmalade as a sort of wind-up. The man who tackles this menu goes to business belching12 like a[Pg 155] torn balloon. By eleven o'clock, however, he is ready for a little snack—oysters13 and chablis, prawns14 on toast, a mouthful of bread and cheese and a bottle of Bass15, or something of that kind. Then at half-past one there is lunch, practically a dinner of several courses, or a cut from the joint16, accompanied by what the English euphoniously17 term "two veg." At tea-time your Englishman must needs lave himself in a dish of Orange-Pekoe or Bohea, to the accompaniment of lumps of cake. And at long and last comes dinner, the crowning guzzle18 of the Englishman's day, and a function usually spread over a couple of hours. It will be perceived that this gustatory programme or routine has been copied from the French. The French put away two good meals per diem, one at noon and the other in the evening, and there is no reason why the English should not do the same. When you come to think of it, dinner in the middle of the day is a low, under-bred, undistinguished arrangement; also not to dine at night is to run the risk of not losing one's[Pg 156] figure, and of having the neighbours say that one cannot afford it.
The French programme would be all very well if it were carried out on French lines all through. But it is not. When you say "soup" in a French restaurant, it means that you will be served with half a dozen table-spoonfuls of consommé, or petite marmite, or bisque, as the case may be. When the Englishman says "soup," he means enough thick stock to wash a bus down. What is more, he gets it and swallows it. And it is so all down the menu—too much of everything, and don't you think you can put me off with your blooming hom?opathic portions. A liberal table, no stint19, good food, and plenty of it, is one of the bulwarks20 of English respectability. That bad digestion and talks about diet follow is nobody's fault.
This profusion—this overfood, as it were—has been brought to its noblest expression by the English aristocracy, whose tables literally21 groan22 with costly23 viands24, whose spits are always turning, and whose scullions and[Pg 157] kitchen wenches are as an army. It is related that when a certain duke found it necessary to retrench25, and was advised by his family solicitor26 to get rid of his fifth, sixth, and seventh cooks, his grace remarked, "But ——, So-and-so, a man must have a biscuit!" And the English middle class of course faithfully imitates to the best of its powers the English upper class, and so on through the grades. Among all classes there is a rooted prejudice against food that happens to be cheap. To this day people who eat escallops are rather looked down upon, for no other reason than that oysters run you into half a crown a dozen, while you can get excellent escallops at ninepence. So the herring, the whiting, and other kinds of cheap fish are considered little better than offal by persons who can afford to pay for sole and salmon27. Turtle soup is infinitely28 to be preferred to any other soup in the world because it is dearer, and champagne29 is drunk, not because people like it, but because it looks swagger and testifies to the possession of[Pg 158] means. These gustatory idiosyncrasies are purely30 English, and obviously they are the offspring of the English love of display and superfluity.
Among the lower classes the general feeding, though cheaper, is just as wasteful31 and just as gross. Excluding bread, it consists chiefly of inferior cuts of butcher's meat with charcuterie and dried fish thrown in. It has been complained against the Scot that he is none too clean a feeder, delighting hugely in inferior meats. Haggis is held forth32 as a great exemplar in point. But it cannot be denied that throughout England the one kind of emporium for the sale of comestibles which flourishes and is unfailingly popular is the pork or ham-and-beef shop. And here what do you obtain? Why, exactly the meats which gentlemen of the type of Mr. Henley describe as offal. They include, in addition to pork in and out of season, pig's feet, pig's heads, pig's liver and kidneys, pig's blood sausages, the "savoury duck" or mess of seasoned remnants, tripe33 boiled and raw, and[Pg 159] chitterlings. So that the haggis of Scotland is fairly well balanced. I am not suggesting for a moment that the English display other than a proper judgment34 in devouring35 these dainties. But if they will favour the pork shop and its contents, they can scarcely expect to be set down for an angel-bread and manna-eating people.
Perhaps the chief scandal about English feeding lies in the condition of the English hotels. On the Continent an hotel is an establishment for the accommodation of travellers requiring food and rest. In England an hotel is an establishment for the accommodation of landlords and waiters. "High class cuisine36," says the tariff37 card, also "wines and spirits of the best selected quality." Yet one's experience tells one that, though the bill will be heavy, neither the cuisine nor the wines will be more than passable, much less high class. A menu which is the same yesterday, to-day, and for ever, bad cooking, careless service, and a general lack of finish, are the things one may expect[Pg 160] at an English hotel with the tolerable certainty of not being disappointed. To complain is to draw forth the ill-disguised contempt of bibulous38 head-waiters and the stiff apologies of haughty39 proprietors40. But beyond that mortal man will never get, because the English hotel is an immemorial and conservative institution, and as wise in its own conceit41 as the ancient sphinx. Of late and in London attempts have been made to organise42 hotels adapted to the best kind of requirement. So far as I am aware, only two of them have really succeeded, and the charges at both places are quite prohibitive.
Closely identified, one might almost say affiliated43, to the English hotel is the English railway-buffet44, of which so much has been said in song and story. The sheer horribleness of the "refreshments45" here provided has passed into a proverb. The English themselves admit that if you wish to know the worst about refreshments, you should drink the railway-buffet tea and partake of the[Pg 161] railway-buffet sandwich. They also admit that for abominations in the way of a?rated waters, milk, beer, and whisky, pastry46, cakes, hard-boiled eggs, cold meats, boiled chicken and ham, and chops and steaks from the grill47, the railway-buffet takes the palm; and they admit further that the Hebes who dispense48 these comestibles to the hungry and howling mob have the manners of duchesses. Yet the English without their railway-buffets would be an utterly49 woebegone and miserable50 people. Put an Englishman down at a strange railway-station with a half-hour wait before him. He has but one resort: he inquires right off for the buffet, and there he gorges51 and swizzles till the warning bell advises him of the departure of his train. If there is no buffet, he becomes a dejected, pallid52 man, and threatens to write to the newspapers. So long as the railway-buffets continue to exist, the English digestion can never aspire53 to perfection, even though English feeding and cooking outside railway-stations became ideal; for a single[Pg 162] "meal" of railway-buffet viands would permanently54 disorganise the digestive capabilities55 of the most ostrichy ostrich56 that ever walked on two legs.
点击收听单词发音
1 apparently | |
adv.显然地;表面上,似乎 | |
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2 unlimited | |
adj.无限的,不受控制的,无条件的 | |
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3 abide | |
vi.遵守;坚持;vt.忍受 | |
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4 veal | |
n.小牛肉 | |
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5 digestion | |
n.消化,吸收 | |
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6 chronic | |
adj.(疾病)长期未愈的,慢性的;极坏的 | |
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7 wails | |
痛哭,哭声( wail的名词复数 ) | |
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8 precisely | |
adv.恰好,正好,精确地,细致地 | |
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9 greasiest | |
adj.脂肪的( greasy的最高级 );(人或其行为)圆滑的;油腻的;(指人、举止)谄媚的 | |
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10 sojourn | |
v./n.旅居,寄居;逗留 | |
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11 promptly | |
adv.及时地,敏捷地 | |
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12 belching | |
n. 喷出,打嗝 动词belch的现在分词形式 | |
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13 oysters | |
牡蛎( oyster的名词复数 ) | |
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14 prawns | |
n.对虾,明虾( prawn的名词复数 ) | |
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15 bass | |
n.男低音(歌手);低音乐器;低音大提琴 | |
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16 joint | |
adj.联合的,共同的;n.关节,接合处;v.连接,贴合 | |
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17 euphoniously | |
adj.悦耳的 | |
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18 guzzle | |
v.狂饮,暴食 | |
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19 stint | |
v.节省,限制,停止;n.舍不得化,节约,限制;连续不断的一段时间从事某件事 | |
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20 bulwarks | |
n.堡垒( bulwark的名词复数 );保障;支柱;舷墙 | |
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21 literally | |
adv.照字面意义,逐字地;确实 | |
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22 groan | |
vi./n.呻吟,抱怨;(发出)呻吟般的声音 | |
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23 costly | |
adj.昂贵的,价值高的,豪华的 | |
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24 viands | |
n.食品,食物 | |
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25 retrench | |
v.节省,削减 | |
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26 solicitor | |
n.初级律师,事务律师 | |
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27 salmon | |
n.鲑,大马哈鱼,橙红色的 | |
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28 infinitely | |
adv.无限地,无穷地 | |
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29 champagne | |
n.香槟酒;微黄色 | |
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30 purely | |
adv.纯粹地,完全地 | |
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31 wasteful | |
adj.(造成)浪费的,挥霍的 | |
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32 forth | |
adv.向前;向外,往外 | |
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33 tripe | |
n.废话,肚子, 内脏 | |
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34 judgment | |
n.审判;判断力,识别力,看法,意见 | |
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35 devouring | |
吞没( devour的现在分词 ); 耗尽; 津津有味地看; 狼吞虎咽地吃光 | |
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36 cuisine | |
n.烹调,烹饪法 | |
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37 tariff | |
n.关税,税率;(旅馆、饭店等)价目表,收费表 | |
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38 bibulous | |
adj.高度吸收的,酗酒的 | |
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39 haughty | |
adj.傲慢的,高傲的 | |
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40 proprietors | |
n.所有人,业主( proprietor的名词复数 ) | |
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41 conceit | |
n.自负,自高自大 | |
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42 organise | |
vt.组织,安排,筹办 | |
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43 affiliated | |
adj. 附属的, 有关连的 | |
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44 buffet | |
n.自助餐;饮食柜台;餐台 | |
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45 refreshments | |
n.点心,便餐;(会议后的)简单茶点招 待 | |
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46 pastry | |
n.油酥面团,酥皮糕点 | |
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47 grill | |
n.烤架,铁格子,烤肉;v.烧,烤,严加盘问 | |
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48 dispense | |
vt.分配,分发;配(药),发(药);实施 | |
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49 utterly | |
adv.完全地,绝对地 | |
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50 miserable | |
adj.悲惨的,痛苦的;可怜的,糟糕的 | |
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51 gorges | |
n.山峡,峡谷( gorge的名词复数 );咽喉v.(用食物把自己)塞饱,填饱( gorge的第三人称单数 );作呕 | |
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52 pallid | |
adj.苍白的,呆板的 | |
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53 aspire | |
vi.(to,after)渴望,追求,有志于 | |
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54 permanently | |
adv.永恒地,永久地,固定不变地 | |
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55 capabilities | |
n.能力( capability的名词复数 );可能;容量;[复数]潜在能力 | |
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56 ostrich | |
n.鸵鸟 | |
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