Penny Blood Serial Cover — page 188: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

180 -- sALFRED DE ROSANN. cookery of the viands, that they might improve by my advice on future occasions. ‘They did not appear very well pleased with these insinuations, and mut- tered something about ‘beggars not being choosers.’ I repeated my thanks, and walked onwards, tolerably satisfied with the meal. It was my wish to reach St. Malo last night, as I have a cousin residing in that town, to whom I had an opportunity of rendering some pecuniary service in the days of the Cadran Rouge ; and I know he will receive me with kindness till I establish myself once more in a place, where by change of name, or other precautions, I can avoid the cunning of the Gendarmes. But about nine o’clock I found myself again overtaken by hunger, and was obliged to solicit a supper at a cottage not half an hour’s walk from this very spot. I was well received by a young man and his wife, who invited me to enter and partake of their repast. The viands, which were not yet cooked, were produced ; and to my astonish- ment I saw displayed upon the table a rabbit, three or four woodeoecks, and a hare.* A moment’s reflec- tion told me that my host was doubtless a poacher, such excellent cheer being considerably at variance with the miserable appearance of the hut. I did not, however, make any allusion to his supposed profession, but volunteered my services to dress the provisions, telling the man and his wife that I was the first cook in Europe, as they should soon have good reason to know. ‘The supper was speedily submitted to the indispensable agency of the fire, and a short time saw the comestibles so exquisitely arranged, as to be capable of tempting the daintiest appetites that fotmerly visited the Cadran Rouge. ‘The founders of the feast were in raptures; they had no idea of the necessity of a toast underneath, and of vine-leaves on the breasts of the woodcocks, nor of the manner in which a hare should be trussed. Indeed, the woman herself acknowledged to me, during the meal, that she had often boiled her game for the sake of variety. Her husband was in a particularly good humour; and + The French eat game throughout the year. : CONRNICIOOKSa6o)