Sauerkraut and sausages, soused
herrings and milk puddings also have claims to be considered the
national dishes.
CHAPTER VI
GERMAN TOWNS
The cookery of the country--Rathskeller and beer-cellars--
Dresden--Muenich--Nueremburg--Hanover--Leipsic--Frankfurt--
Duesseldorf--The Rhine valley--"Cure" places--Kiel--Hamburg.
A German housewife who is a good cook can do marvels with a goose,
having half-a-dozen stuffings for it, and she knows many other ways of
treating a hare than roasting it or "jugging" it. She also is cunning in
the making of the bitter-sweet salads and _purees_ which are eaten with
the more tasteless kinds of meat; but, unfortunately, the good German
housewife does not as a rule control the hotel or restaurant that the
travelling gourmet is likely to visit, but rules in her own comfortable
home. The German Delikatessen, which form the "snacks" a Teuton eats at
any time to encourage his thirst, are excellent; and the smoked sprats,
and smoked and soused herrings, the various sausages and innumerable
pickles, are the best edible products of the Fatherland. The German meat
is as a rule poor. The best beef and mutton in the north has generally
been imported from Holland. The German is a great eater of fresh-water
fish,--pike, carp, perch, salmon, and trout all being found on his
menus, the trout being cooked _au bleu_.
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