dead-level of "fair-to-middling." There is nothing to
ACCENT it. Perhaps if the roast of mutton or of beef--a big,
generous one--were brought on the table and carved in full
view of the client, that might give the right sense of
earnestness and reality to the thing; but they don't do that,
they pass the sliced meat around on a dish, and so you
are perfectly calm, it does not stir you in the least.
Now a vast roast turkey, stretched on the broad of his back,
with his heels in the air and the rich juices oozing
from his fat sides ... but I may as well stop there,
for they would not know how to cook him. They can't
even cook a chicken respectably; and as for carving it,
they do that with a hatchet.

This is about the customary table d'ho^te bill in summer:

Soup (characterless).

Fish--sole, salmon, or whiting--usually tolerably good.

Roast--mutton or beef--tasteless--and some last year's potatoes.

A pa^te, or some other made dish--usually good--"considering."

One vegetable--brought on in state, and all alone--usually
insipid lentils, or string-beans, or indifferent asparagus.

Roast chicken, as tasteless as paper.

Lettuce-salad--tolerably good.