replenished with vinegar, and the hot courses came on as follows:
1. Meat dumplings, consisting of finely minced veal inclosed in a covering of dough and boiled.
Mr. Frost, by some occult process of divination, discovered, or thought he discovered, that the essential component of these dumplings was young dog, and he firmly refused to have anything whatever to do with them even in combination with vinegar. I reproached him for this timidity, and assured him that such unfounded prejudices were unworthy the character of a man who professed to be a traveler and an investigator, and a man, moreover, who had already spent three years in the Russian Empire. Had I known, however, what was yet to come, I think I should have held my peace.
2. Finely minced meat pressed into small balls and fried.
3. Small meat pies, or pâtés.
4. Boiled fowl, served in a thick whitish gravy with large snails.
At this course I felt compelled to draw the line. The snails had turned black in the process of cooking, and resembled nothing so much as large boiled tomato-vine worms; and although I drank two cupfuls of hot rice-brandy with the hope of stimulating my resolution up to the point of tasting them, my imagination took the bit between its teeth and ran away with my reason.
5. Fat of some kind in soft, whitish, translucent lumps.
6. Roast sucking pig, served whole.
This was perhaps the most satisfactory course of the whole dinner, and as I ate it I thought of Charles Lamb's well-known essay describing the manner in which the Chinese discovered the great art of roasting young pig, and decided that I, too, would burn down a house if necessary in order to obtain it.
7. Small pieces of mutton spitted on long, slender iron needles and roasted over a hot fire.
