LONDON AND SUBURBS. 1 5 



for two things. I. All English meat, whether it is of Ox, 

 Calf, Sheep, or Swine, has a fatness and a delicious taste, 

 either because of the excellent pasture, betet, which 

 consist of such nourishing and sweet-scented kinds 

 of hay as there are in this country, where the culti- 

 vation of meadows has been brought to such high 

 perfection, or some way of fattening the cattle known 

 to the butchers alone, or, for some other reason. 

 2. The Englishmen understand almost better than 

 any other people the art of properly roasting a joint, 

 konsten, at val steka en stek, which also is not 

 to be wondered at ; because the art of cooking as practised 

 by most Englishmen does not extend much beyond roast 

 beef and plum pudding, stek OCh P. Pudding in the 

 same way is much eaten by Englishmen, yet not so often 

 as butchers' meat, for there are many meals without 

 pudding. I do not believe that any [T. I., p. 172] 

 Englishman, who is his own master, has ever eaten a 

 dinner without meat. Puddings are prepared here in 

 manifold ways, with or without raisins, Russill ; currants, 

 Corinther, and such like things in it, but they all deserve 

 the credit of being well prepared. Potatoes are now very 

 much used together with the roast meat, stek. They are 

 cooked as we cook turnips, and either put on the same 

 dish as the meat or on a special one. A cup of melted 

 butter stands beside it, to pour on to them. When they 

 have boiled meat, whole carrots are laid round the sides of 

 the dish. Cucumbers, gurkor, are much used with their 

 roast meat as before described ; also several kinds of 

 green vegetables, as lettuce, lactuc, salad, sallat, 

 sprouts, gr6n-kal, and other cabbage, kal, prepared 

 mostly like lettuce or spinach, spinat, &c. Turnips are 

 here used in exactly the same way as potatoes. There 

 is also eaten much green peas when they can be had ; 

 but otherwise than green, beans and peas are very 



