14 KALMS ENGLAND. 



when they are about to drink the tea. The servants in 

 London also commonly get such a breakfast, but in the 

 country they have to content themselves with whatever 

 else they can get. 



MiddagS-maltiden. Dinner did not here consist of 

 one particular kind of food, any more than it does among 

 other peoples : but still the English nation differed some- 

 what particularly from others in this ; that butchers' 

 meat formed with them the greater part of the meal, and 

 the principal dishes. The meat is prepared in various 

 ways ; yet generally speaking it is either boiled or roasted. 

 When I say that it was boiled, let no one imagine that it 

 was made into soup, lagt i sappa, for what we in 

 Sweden call supan-mat seems hardly ever to be in use 

 among Englishmen. [T. I. p. 171.] Thus, all kinds of 

 soups, soppor, call them what you will, as well as grot, 

 vailing, and nearly all kinds of mjdlk-mat, &c, in the 

 houses of most Englishmen, are entirely unknown. Thus, 

 it is that in England at dinner-time they hardly ever use 

 spoons, sked, for anything but pouring the sauce on the 

 " steak," an at 6sa "saucen " pa stek ; to take turnips, 

 potatoes, carrots, &c, from the dish, fatet, and lay them 

 in abundance on their plates. It is indeed true that one 

 sometimes gets a kind of kottsoppa, or broth, as it is 

 called, but it is more nearly a kott-spad than a kott- 

 SOppa. Boiled meat, kokadt kott, is here used in the 

 same way as we use a kokadt skinka (boiled ham) 

 bringstycke (brisket), etc Oxkott is called beef; kalf- 

 kott, veal ; far-kott, mutton ; flask, pork. No Ragouts, 

 Fricasees, Plackfink (Ortolans), &c, does one ever 

 see in their houses, but the meat is cooked in large 

 pieces. Roast meat, Stek, is the Englishman's delice 

 and principal dish. It is not however always roasted, 

 Stekt, to the same hardness as with us in Sweden. The 

 English roasts, stekarne, are particularly remarkable 



