A slight lunch at 11 A.M., at which the German equivalent for a
sandwich, a Broedchen cut and buttered, with a slice of uncooked ham,
lachs, or cheese between the halves, makes its appearance, and a glass
of beer or wine is drunk.
Dinner (Mittagessen) is announced between 1 and 2 o'clock, and is a long
meal consisting of soup, which is the water in which the beef has been
boiled; fish; a messy entree, probably of Frankfurt sausage; the beef
boiled to rags with a _compote_ of plums or wortleberries and mashed
apples; and, as the sweet, pancakes.
Coffee is served at 4 P.M. with _Kaffee Kuechen_, its attendant cake, and
at supper (Abendessen) one hot dish, generally veal, is given with a
choice of cold viands or sausages in thin slices--_leber Wuerst,
Goettinger Wuerst_, hot _Frankfurter Wuerst_, and black pudding.
If the above gruesome list does not warn the over-zealous inquirer, his
indigestion be on his own head.
In the south the cookery, though still indifferent, approximates more
nearly to the French bourgeois cookery.
A dinner-party at a private house of well-to-do German people is always
a very long feast, lasting at least two hours, and the cookery, though
good, is heavy and rich, and too many sauces accompany the meats. Many
of the dishes are not served _a la Russe_, but are brought round in
order that one may help one's self.
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