THE CITY THAT WAS
course was meat. This came on en bloc; the waiter dropped in the centre of each table a big roast or boiled joint together with a mustard pot and two big dishes of vegetables. Each guest manned the carving knife in turn and helped himself to his satisfaction. After that, Louis, with an air of ceremony, brought on a big bowl of excellent salad which he had mixed himself. For beverage, there stood by each plate a perfectly cylindrical pint glass filled with new, watered claret. The meal closed with "fruit in season"—all that the guest cared to eat. I have saved a startling fact to close the paragraph—the price was fifteen cents!
If one wanted black coffee he paid five cents extra, and Louis brought on a beer glass full of it. Why he threw in wine and charged extra for after-dinner coffee was one of Louis' professional secrets.
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