A Week at Melton. 49 



But tlie evening closes in, and as I approach an old- 

 fashioned house placed in this most desirable locality 

 — the Rectory, I am told — I think what a charming 

 living this would be to hold, especially as one of the 

 crack covers is close at hand; then "a blackening 

 train of clamorous rooks thick urge their weary flight, 

 and seek the closing shelter of the grove ^' — warning 

 me that it is time to ^^ shog ^^ along, and in a short 

 time the George is reached. 



After copious ablutions to remove the soil of Rut or 

 Redlandshire, with which I was plentifully bespattered, 

 the pleasing announcement is made that dinner is 

 served. AVhen it is considered how important is the 

 part that this meal plays in all the business and plea- 

 sures of life, it may not be considered inappropriate 

 if a few lines should be devoted to the discussion of 

 the subject. How imperative it is that good digestion 

 should wait on appetite is a fact that comes home to 

 all ; and certain it is that as no one can ever hope to 

 shine in political or social circles if he is dyspeptic, 

 and what is more to the point at this moment, is that 

 no one can hope to ride to hounds with nerve and 

 vigour unless he lives wisely and well. With this 

 view I venture to submit the particulars of the dinnei 

 I sat down to as an exemplar worthy of imitation. 

 Potage an printemps, fillets of sole fried to perfection 

 and served hot, boudins of hare, a small well selected 

 rump steak, a hen pheasant hung to the hour and 

 roasted to a turn, a mould of excellent jelly, and a ripe 

 and real Stilton cheese, with one bottle of exceed- 

 ingly dry and old Perrier Jouet's champagne — and 

 I think it will be admitted that the chef at the George 

 is endowed both with ability and discretion. 



4 



