At the Swedish Brighton, a very simple and very
pretty village amidst the pines on a fjord where small
yachts lie at anchor on the placid water, and a score
of little islands have tea-houses amidst the trees, and
little piers jut out into the wavelets, and bathing
sheds are on the brink of the water, there are
a half-dozen of hotels and restaurants at all of
which the prices are surprisingly cheap. At the
Grand Hotel I was given a copious
smorgasbord , fried fish, stewed fruit,
unlimited bread, butter, and cheese ; a pint of
Swedish beer or any other simple beverage was at
my service, and the charge was i k^. 50 ore, or
about is. 8d.
Storvik
At Storvik, a station on the Storlieu line, there
is a restaurant which is celebrated throughout
Railway Sweden. You are charged 2 kr.,
Restaurant, which is the price of a meal at all
storvik railway refreshment rooms, and help
yourself at a big central table, crayfish soup, fish,
meat, poultry, game, and sweets all being included
in the meal, and a glass of light beer.
Grand Hotel
Sweden
377
Gothenburg
The restaurant of the Haglund is a good one,
and I gjve one of the menus of its The Haglund
dinner at 3 kr. : — \
Soppa.
Potage a la Parmentier.
Fisk.
Saumon grillee a la maitre d’hotel.
Kottratt.
Langue de Bceuf Garni. Sauce aux Olives,
ou Fricandeau de veau aux pois.
Stek.
Poulet a la Printanier.
Compotes.
Efterratt.
Bavaroise hollandaise ou Framboises.
XXI
NORWAY
The Christiana Restaurants — Throndhjem.
Norway is not a happy hunting-ground for the
gourmet. At the best of the dining-places the food
is plain food well cooked ; at the other dining-places
it is plain food indifferently cooked. Salmon, halibut,
and ptarmigan are the variations from beef, bread,
milk, and vegetables, and salmon and ptarmigan after
a time pall on the palate.
Christiana
The restaurant at the Victoria Hotel at Christiana
was the ground of most of my experiments in the
Victoria cookery of Norway, and I felt grate-
ful to the cook for making a young
ptarmigan quite an eatable bird. The Hotel Scan-
dinavie, one of the other three hotels of the city, adver-
tises that its cookery is both French and Norwegian.
I ate an evening meal at the brown-walled "restaurant
attached to the Tivoli Gardens, where there is a theatre
m. .. of varieties, and found the Tournedos
and the halibut there very much the
same as they are anywhere else in the north.
Holmenkollen, 1000 feet up the mountain behind
, „ Christiana, has its hotel and restaurants,
Holmenkollen . . . 7 u , . . . 7
which are well worth visiting, not so
much for the food, which is of the simplest descrip-
378
Norway 379
tion, as for the wonderful views. The room in which
lunch is served, strapping Norwegian girls taking the
place of the usual waiters, is a copy of the big room
in an old Norwegian farm. There is a small cafe in
the grounds of the hotel which is also a model of an
old Norwegian house.
Frognersaeter, further up the mountain on which
is the Holmenkollen, and Ekeberg, are also famous
for their views, and at each place there is a cafe.
AFTER DINNER
Wishing to do in Christiana as the Norwegians do,
I attended a performance of one of Ibsen’s plays in a
theatre built after the model of a Greek temple. As
I do not know a word of Norwegian, I did not find
the performance exhilarating. My experiences at the
Tivoli were far more entertaining.
Throndhjem
Page 202
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
At the Swedish Brighton, a very simple and very pretty village amidst the pines on a fjord where small yachts lie at anchor on the placid water, and a score of little islands have tea-houses amidst the trees, and little piers jut out into the wavelets, and bathing sheds are on the brink of the water, there are a half-dozen of hotels and restaurants at all of which the prices are surprisingly cheap. At the Grand Hotel I was given a copious smorgasbord , fried fish, stewed fruit, unlimited bread, butter, and cheese ; a pint of Swedish beer or any other simple beverage was at my service, and the charge was i kr. 50 ore, or about is. 8d.
Storvik
At Storvik, a station on the Storlieu line, there is a restaurant which is celebrated throughout Railway Sweden. You are charged 2 kr.,
Restaurant, which is the price of a meal at all storvik railway refreshment rooms, and help
yourself at a big central table, crayfish soup, fish, meat, poultry, game, and sweets all being included in the meal, and a glass of light beer.
Grand Hotel
Sweden
Gothenburg
The restaurant of the Haglund is a good one, and I give one of the menus of its dinner at 3 kr. : — \
Soppa.
Potage a la Parmentier.
Fisk.
Saumon grillee a la maitre d’hotel.
Kottratt.
Langue de Bœuf Garni. Sauce aux Olives, ou Fricandeau de veau aux pois.
Stek.
Poulet a la Printanier.
Compotes.
Efterratt.
Bavaroise hollandaise ou Framboises.
NORWAY
The Christiana Restaurants — Throndhjem.
Norway is not a happy hunting-ground for the gourmet. At the best of the dining-places the food is plain food well cooked ; at the other dining-places it is plain food indifferently cooked. Salmon, halibut, and ptarmigan are the variations from beef, bread, milk, and vegetables, and salmon and ptarmigan after a time pall on the palate.
Christiana
The restaurant at the Victoria Hotel at Christiana was the ground of most of my experiments in the Victoria cookery of Norway, and I felt grateful to the cook for making a young ptarmigan quite an eatable bird. The Hotel Scandinavie, one of the other three hotels of the city, advertises that its cookery is both French and Norwegian. I ate an evening meal at the brown-walled "restaurant attached to the Tivoli Gardens, where there is a theatre m. .. of varieties, and found the Tournedos
and the halibut there very much the same as they are anywhere else in the north. Holmenkollen, 1000 feet up the mountain behind , „ Christiana, has its hotel and restaurants,
Holmenkollen . . . 7 u , . . . 7
which are well worth visiting, not so
much for the food, which is of the simplest descrip-
Norway 379
tion, as for the wonderful views. The room in which lunch is served, strapping Norwegian girls taking the place of the usual waiters, is a copy of the big room in an old Norwegian farm. There is a small cafe in the grounds of the hotel which is also a model of an old Norwegian house.
Frognersaeter, further up the mountain on which is the Holmenkollen, and Ekeberg, are also famous for their views, and at each place there is a cafe.
Wishing to do in Christiana as the Norwegians do, I attended a performance of one of Ibsen’s plays in a theatre built after the model of a Greek temple. As I do not know a word of Norwegian, I did not find the performance exhilarating. My experiences at the Tivoli were far more entertaining.
Throndhjem