CHAPTER XI 

 SOME BRITISH FRESH-WATER FISHES 



AT the Golden Eagle Hotel in Homburg, whose 

 cuisine was of the high-class German order, we 

 used to delight in Hhine salmon (only slightly 

 inferior to that of the Tay), zander a delicate 

 pike-perch served with a piquant accompaniment 

 and the popular Teutonic New Year's delicacy, 

 stewed carp with white wine sauce. Until then, I 

 had never realised what a capital table-fish carp 

 could be made. So much is it appreciated, that, 

 in Berlin alone, 3,000 tons (equivalent to 3,000,000 

 fish, averaging their weight at 3 Ibs. each) are 

 usually sold during Christmas week, 5,000 tons 

 being for New Year's festivities alone ! 



My instinct of acquisitiveness was always 

 aroused upon seeing the fine carp rise to .the 

 surface of a lake adorning the Kursaal ground at 

 Homburg, smacking their lips as they imbibed 



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