One traverses the hop-fields of Pilsen during the
journey from Carlsbad, and an amateur of beer should find Prague a
paradise second only to Munich.
Bad Gastein
There are several more or less pretentious hotels in Gastein, but
perhaps the most reliable for feeding purposes is the Badeschloss; it is
rather old-fashioned, but good of its kind. It was formerly the palace
of the Cardinal Bishops. The hot-water springs, discovered in A.D. 680,
have their source close to the hotel.
Budapesth
The most distinctive feature of Hungarian cookery is the use of
_paprika_, the national pepper. A _Goulache_, as it is usually written
on menus, or _Gulyas_ as the Hungarians call it, is a ragout in which
the pepper plays an important part. The _Paprikahuhn_ is a chicken
stewed or baked with the pepper, which is very pleasant tasting. Pork
served with a sharp-tasting _puree_ in which cranberries play a _role_,
and other combinations of meat and fruit, brought together very much as
we Britons take red current jelly with hare and mutton, are all part of
the national cookery. The entrails of animals are used to make some of
the dishes; pork, from the innocent sucking pig to the great wild boar,
veal, pickled or fresh, and calves lungs in vinegar are all treated as
national dishes.
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