r, Szegszarder, and
others are equally drinkable, while Tokay is of course a king amongst
wines.

Of restaurants in Budapesth there are but few to be recommended to the
wanderer. Both the Ungaria and the Koningen von England have restaurants
where one can order a dinner which is expensive however simple it may
be, and where one may listen to one of those gipsy bands which are now
to be found in most of the London restaurants and in some of the
Parisian ones. The best restaurant not attached to an hotel is
Palkowitch's, the National Casino, which is the "smart" restaurant of
the town. A Hungarian gentleman, wishing to give a friend a good dinner,
takes him to the Casino Club, and this is the style of meal and wines
that he will get. I am not responsible for the spelling of the menu,
which is that of the club steward:--

_Somtoi._ | Gulzas Clair.
_Eteville_ 1868. | Fogas de Balaton a la Jean Bart.
_Chateau Margaux_ | Cuissot de Porc frais.
1875. |
| Choucroute farcie.
_Moet_ 1884. | Cailles roties sur Canape
| Salade.
_Tokay_ 1846. | Artichauts frais. Sauce
| Bordelaise.
_Silvorium_ 1796. | Turos Lepeny.
_Baracrkpalinka_ 1860. |

There is a fairly good restaurant near the landing-place on the
Margarethen Insel.

N.N.-D.

CHAPTER XII

ROUMANIA

The dishes of the country--The restaurants of Bucarest.

In Roumania you must never be astonished at the items set down in the
bill of fare, and if "bear" happens to be one try it, for bruin does not
make at all bad eating. The list of game is generally surprisingly
large, and one learns in Roumania the difference there is in the venison
which comes from the different breeds of deer. Caviar, being the produce
of the country, is a splendid dish, and you are always asked which of
the three varieties, easily distinguishable by their variety of colour,
you will take. A caviar _salade_ is a dish very frequently served. The
following are some of the dishes of the country:--_Ciulama_, chicken
with a sauce in which flour and butter are used; _Scordolea_, in which
crawfish, garlic, minced nuts, and oil all play a part; _Baclava_, a
cake of almonds served with _sirop_ of roses. These three dishes, though
now Rouman