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Updated: May 25, 2025
After a night passed in the quarantine, I removed to the inn, and punctually as the clock struck half past twelve, the very party my imagination conjured up, assembled to discuss the mehlspeise in the stencilled parlour of the Hirsch. Favoured by the most beautiful weather, I started in a sort of caleche for Dreucova.
Watery soup with knobby dumplings and pieces of cinnamon, boiled beef dry as cork, with white fat attached, slimy potatoes, soft beetroot and mashed horseradish, a bluish eel with French capers and vinegar, a roast joint with jam, and the inevitable 'Mehlspeise, something of the nature of a pudding with sourish red sauce; but to make up, the beer and wine first-rate!
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