All the viands at the Adelphi were of the best description, and admirably cooked, but the bill of fare was limited to very few articles. A sight of one of the printed bills of our great American hotels would have driven the waiter crazy, while the utter disregard of time, or rather of the value of time, in an English hotel, is the first thing that strikes a newly-arrived American and stirs up his irritability.
Eating, with a Briton, is a very serious and solemn thing, and the dinner one of the most important social ceremonies in the kingdom. You cannot, if you will, in England, precipitate yourself into dyspepsia with the ease that it is possible to do it in America. First, because people will not be hurried into eating at railroad speed, and next, because there is better cooking of standard dishes and fewer knickknacks at the hotel tables than in America.
That inevitable pork fat that flavors everything after one gets west of Buffalo, and a little off the line of travel that leads you through the great hotels in the great cities in America,--that saleratus bread, hayey tea, clammy pie-crust, and great whity-gray, soury baker's bread,--that we, who have travelled at home, are so familiar with, give place in England to articles prepared in a very different style. I have often thought, when travelling at the West, that it was a sin for people in the midst of such luxurious plenty to abuse it so abominably in preparing it for the table.
With all the prejudices of a raw tourist upon his first visit, I must acknowledge that during two months' constant travel in England and Scotland, I never sat down to a single ill-cooked or badly-served meal; and I have tested humble roadside inns in the country, as well as the more pretentious hotels of the great cities. The bread of all kinds is close-grained, sweet, well baked, and toothsome; the chops served sometimes on napkins in hot dishes; muffins hot, with fresh, sweet butter; butter served in thin pats, ornamented with parsley; broiled chicken garnished with thin slices of delicately broiled ham, so thin and free from grease as not to make a spot upon the pure damask table linen; the dropped eggs upon crisp toast, are a triumph of gastronomic art, and I need say no word in praise of English roast beef.