The Torrents of Spring, Chapter 16

⁠​​​‌​​​​​​‌‌‌‌‌‌​​‌‌‌‌​​​‌​​‌‌‌‌​​​​‌‌‌​​​‌‌‌‌​​‌‌​​​‌‌​​​​‌‌​‌​⁠Who does not know what a German dinner is like? 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 an