ian, were originally introduced from Turkey. _Ardei Ungelute_
is a dish of green pepper, meat, and rice; _Sarmalute_ are vine leaves
filled with meat and served with a preparation of milk; _Militei_ is
minced beef fried on a grill in the shape of a sausage. _Cheslas_ and
_Mamaliguzza_, the food of the peasant, much resemble the Italian
_Polenta_ and are eaten with cold milk. _Ghiveci_, a ragout with all
kinds of vegetables mixed in it, is a great dish of the country.

Bucarest

When in Bucarest, as it should be spelt, go straight to Capsa's in the
Calea Victorici, a first-rate restaurant. It is perhaps not quite equal
to the best of the London and Paris establishments, but the cooking is
really good, and certainly superior to anything you can find in Vienna.
The French _chef_ will provide you with a _recherche_ dinner ordered _a
la carte_. Fresh caviar is in perfection there, as also the sterlet or
young sturgeon; the latter is caught in the Danube, and is a most dainty
and much prized fish. The prices are fairly high,--about 2 francs 50
centimes for an ordinary _plat_. The wines are all rather expensive,
that of the country being perhaps best left alone, although the
Dragasani is a wine which tastes strangely at first, but to which one
becomes used. A liqueur tasting of carraway seeds is pleasant, but that
made from the wild plum is not to be rashly ventured upon.

This is the menu of a little dinner for two eaten at Capsa's:--

Caviar.
Ciorba de Poulet.
Turbot a la Grec.
Mousaka aux Courzes.
Gateaux.

And this a breakfast at the same establishment:--

Glachi de Carpe (froid).
Oeufs Polenta.
Pilau.
Aubergines aux Tomates.

There is also a confectioner's shop kept by Capsa, who was for some
considerable time at Boissier's in Paris, afterwards returning to
Bucarest and opening this establishment. It is as good as that of any
Parisian _confiseur_, with the result that all Bucarest are his
customers, and his business is an extremely lucrative one.

A cheap dinner can be obtained, _a la carte_, at the Hotel Continental
in the Calea Victorici, opposite the Theatre Nationale.

Jordachi's in the Strada Coatch, and Enesco's in the Strada Sfantu
Tonica, also deserve mention; they are cheap, second-rate restaurants,
but you get there the dishes of the country. In both these places a
capital band of Tziganes play the music of the country. Enesco's i