W e got out at Sonning,1and went fo

W e got out at Sonning,1and went for a walk round the village. It is the most fairy-likenook on the whole river. It is more like a stage village than one built of bricks and mortar. Every house is sm oth ered in roses, and now, in early June, they were bursting forth in clouds of dainty splendour. If you stop at Sonning, put up at the "Bull", behind the church. It is a veritable picture of an old country inn, with a green, square courtyard in front, where, on seats be neath the trees, the old m en group of an evening to drink their ale and gossip over village politics; with low quaint rooms and latticed windows2 and awkward stairs and winding passages.
W e roamed about sweet Sonning for an hour or so, and then, it being too late to push on past Reading,3 we decided to go back to one of the Shiplake islands, and put up there for the night. It was still early when we got settled and George said that, as we had plenty of time, it would be a splendid opportunity to try a good, slap-upsupper. He said he would show us what could be done up the river in the way of cooking, and suggested that, with the vege tables and the remains of the cold beef and general odds and ends, we should make an Irish stew .4
It seemed a fascinating idea. George gathered wood and made a fire, and Harris and I started to peel the potatoes. I should never have thought that peeling potatoes was such an undertaking. The job turned out to be the biggest thing of its kind that I had ever
9
been in. W e began cheerfully, one might almost say skittishly but our light-heartednesswas gone by the time the first potato was fin ished. The more we peeled, the more peel there seemed to be left on; by the time we had got all the peel off and all the eyes out, there was no potato left — at least none worth speaking of. George came and had a look at it — it was about the size ofpea-nut.He said:
"Oh, that w on't do! You're wasting them. You must scrape them ."
So we scraped them and that was harder work than peeling. They are such an extraordinary shape, potatoes — all bumps and warts and hollows. W e worked steadily for five-and-twentymin utes, and did four potatoes. Then we struck. W e said we should re quire the rest of the evening for scraping ourselves.
I never saw such a thing as potato-scrapingfor making a fellow in a mess. It seem ed difficult to believe that thepotato-scrapingsin which Harris and I stood,half-smothered,could have come off four potatoes. It shows you what can be done with economy and care.
George said it was absurd to have only four potatoes in an Irish stew, so we washed half a dozen or so more and put them in with out peeling. W e also put in a cabbage and about half a peck5 of peas. George stirred it all up, and then he said that there seemed to be a lot of room to spare, so we overhauled both the hampers, and picked out all the odds and ends and the remnants, and added them to the stew. There were half a pork pie and a bit of cold boiled bacon left, and we put them in. Then George found half a tin of potted salmon, and he em ptied that into the pot.
He said that was the advantage of Irish stew: you got rid of such a lot of things. I fished out a couple of eggs that had got cracked, and we put those in. George said they would thicken the gravy.
I forget the other ingredients, but I know nothing was wasted; and I rem ember that towards the end, M ontmorency, who had evinced great interest in the proceedings throughout, strolled away with an earnest and thoughtful air, reappearing, a few min utes afterwards, with a dead water-ratin his mouth, which he evi
dently
wished to present as
his contribution
to the
dinner;
w hether
in a sarcastic spirit,
or with a general
desire to
assist,
I cannot say.



W e had a discussion as to w hether the rat should go in or not. Harris said that he thought it would be all right, mixed up with the
10
other things, and that every little helped; but George stood up for precedent! He said he had never heard of water-ratsin Irish stew, and he would rather be on the safe side, and not try experiments.
Harris said:
"If you never try a new thing how can you tell what it's like? It's men such as you that ham per the world's progress. Think of the man who first tried German sausage!"
It was a great success, that Irish stew. I don't think I ever en joyed a meal more. There was something so fresh and piquant about it. O ne's palate gets so tired of the old hackneyed things: here was a dish with a new flavour, with a taste like nothing else on earth.
And it was nourishing, too. As George said, there was good stuff in it. The peas and potatoes might have been a bit softer, but we all had good teeth, so that did not m atter much; and as for the gravy, it was a poem — a little too rich, perhaps, for a weak stomach, but nutritious.

Результаты (английский) 2:

W e got out at Sonning, 1and went for a walk round the village. It is the most fairy-likenook on the whole river. It is more like a stage village than one built of bricks and mortar. Every house is sm oth ered in roses , and now, in early June, they were bursting forth in clouds of dainty splendour. If you stop at Sonning, put up at the "Bull", behind the church. It is a veritable picture of an old country inn, with a green, square courtyard in front, where, on seats be neath the trees, the old m en group of an evening to drink their ale and gossip over village politics; with of low a quaint rooms and latticed Windows2 and Awkward stairs and the winding Passages.
the W an e roamed about sweet Sonning for an hour or SO, and the then, IT being of of too late to the push on the past the Reading, 3 we decided to go back to one of the Shiplake islands, and put up there for the night. It was still early when we got settled and George said that, as we had plenty of time, it would be a splendid opportunity to try a good, slap-upsupper. Said he Would the He show For us what Could the BE done The up closeup the river in the way of cooking, and SUGGESTED That, with the vege tables option and the Remains of the cold beef and general of the odds and ends, we Should the make a stew an Irish .4
It seemed a fascinating idea. George gathered wood and made ​​a fire, and Harris and I started to peel the potatoes. I should never have thought that peeling potatoes was such an undertaking. The job turned out to be the biggest thing of its kind that I had ever
9
been in. W e began cheerfully, one might almost say skittishly but our light-heartednesswas gone by the time the first potato was fin ished. The more we peeled, the more peel there seemed to be left on; by the time we had got all the peel off and all the eyes out, there was no potato left - at least none worth speaking of. HAD CAME and of George a look AT IT - IT WAS about the size bed ofpea-nut.He Said:
"of Oh, That of w on't do You're Wasting Them Them You scrape a must!.."
For So we scraped and Them That WAS harder work than peeling. They are such an extraordinary shape, potatoes - all bumps and warts and hollows. W e worked steadily for five-and -twentymin utes, and did four potatoes. Then we struck. Said we an e the W Should the re Quire the the rest of the evening dress for scraping by ourselves.
I of SAW by never such a Thing as with potato routing-scrapingfor-making a fellow in a to mess. It seem ed difficult to believe that thepotato -scrapingsin which Harris and I stood, half-smothered, could have come off four potatoes. Shows you what It CAN with the BE done The economy and care.
Of George Said IT WAS absurd to have only a four potatoes in an Irish a stew, SO we washed the half a dozen free shipping SO or more and the put Them in with out peeling. W e also put in a cabbage and about half a peck5 of peas. George stirred it all up, and then he said that there seemed to be a lot of room to spare, so we overhauled both the hampers, and picked out all the odds and ends and the remnants, and added them to the stew. There were half a pork pie and a bit of cold boiled bacon left, and we put them in. The half of George found! Then statement a tin of potted salmon, and he em ptied That Into the pot.
The He Said That WAS the Advantage of Irish a stew: you's got rid of a lot of such of things. I fished out a couple of eggs that had got cracked, and we put those in. For They Said Would of George thicken the the gravy.
I of the OTHER forget the ingredients, But I of the know nothing WAS wasted; and I rem ember that towards the end , M ontmorency, who had evinced great interest in the proceedings throughout, strolled away with an earnest and thoughtful air, reappearing, a few min utes afterwards, with a dead water-ratin his mouth, which he evi
dently
wished to present as with
a His Contribution
to the
dinner;
of w hether
in a sarcastic spirit,
or with a general of
desire to
assist,
I of CAN not say the. the W an e HAD a discussion Other of w hether to as with the rat Should! go in or not. Harris said that he thought it would be all right, mixed up with the 10 other things, and that every little helped ; but George stood up for precedent! The He Said he HAD by never Heard of water-ratsin Irish a stew, and he Would rather the BE on the safe side, and not the try Experiments. The Harris Said: "the If you by never the try a new Thing how of CAN you tell's what IT's like It's men such? That ham you as with the per the world's a progress. the Think of the first the man the who the tried German sausage! " It WAS a great by success, That Irish a stew. I do not think I ever en joyed a meal more. There was something so fresh and piquant about it. Ne The the palate's About the gets SO tired of the old HACKNEYED things: a WAS found here to dish with a new Flavour, with a taste like nothing the else on earth. And IT WAS Nourishing, of too. As George said, there was good stuff in it. The peas and potatoes might have been a bit softer, but we all had good teeth, so that did not m atter much; and as for the gravy, it was a poem - a little too rich, perhaps, for a weak stomach, but nutritious.

Результаты (английский) 3:

w e got out at Sonning, 1and went for a walk round the village. it is the most likenook fairy - on the whole river. it is more like a stage village than one built of during and mortar. every house is sm oth ered in roses, and now, in early june, they were bursting forth in clouds of dainty splendour. if you stop at Sonning, put up at the "bull", behind the church. it is a veritable picture of an old country inn, with a green, square courtyard in front, where, on a neath with the trees, the old m en group of an evening to drink their ale and gossip over the village politics; with low quaint rooms and latticed windows2 and awkward stairs and winding passages.w e roamed about sweet Sonning for an hour or so, and then, it being too late to push on past reading, 3, we decided to go back to one of the Shiplake islands, and put up there for the night. it was still early when we got you and george said that, as we had plenty of time, it would be a splendid opportunity to try a good, slap - upsupper. he said he would show us what could be done in the river in the way of cooking, and suggested that, with the vege tables and the remains of the cold beef and general odds and ends, we should make an irish stew l.4it was a fascinating idea. george gathered wood and made a fire, and harris and i started to content of the potatoes. i should never have thought that peeling potatoes was such an undertaking. the job turned out to be the biggest thing of its kind that i have ever9been in. w e then cheerfully, one might almost say skittishly but our light - heartednesswas gone by the time the first potato was the ished. the more we peeled, the more content there seemed to be left on; by the time we had got all the content off and all the eyes out, there was no potato left at least none worth speaking of. george came and had a look at it - it was about the size ofpea-nut.He said:"oh, that w on"t do! you "re wasting. you must scrape them. "so we scraped them and that was harder work than peeling. they are such an extraordinary shape, we all bumps and warts and hollows. w e all steadily for five - and - twentymin utes, and did four potatoes. then we struck. w e said we should re quire the rest of the evening for scraping ourselves.i never saw such a thing as potato scrapingfor making a top in a mess. it seem ed difficult to believe that thepotato - scrapingsin which harris and i stood, half smothered, could have come off oven potatoes. it shows you what can be done with economy and care.george said it was absurd to have only four potatoes in an irish stew, so we washed half a dozen or so more and put them in and out peeling. w e also put in a cabbage and about half a peck5 of peas. george stirred it all up, and then he said that there seemed to be a lot of room to spare, so we overhauled both the hampers, and check out all the odds and ends and the commanding officer, and added them to the stew. there were half a pork for a bit of cold boiled after left, and we put them in. then george found half a tin of potted salmon, and he in ptied that into the pot.he said that was the advantage of irish stew: you got rid of such a lot of things. i fished out a couple of low that had got cracked, and we put you in. george said they would thicken the gravy.i forget the other ingredients, but i know nothing is wasted; and rem ember. towards the end, m ontmorency, who had evinced good interest in the proceedings throughout, strolled away with an earnest and air quality, reappearing, a few minutes utes afterwards, with a dead water - ratin his mouth, which he evidentlywished to present.his contributionto theclean;w hetherin a sarcastic spirit.or with a generaldesire toassist,i cannot say.w e have a discussion as to w hether the rat should go in or not. harris said that he thought it would be all right, mixed up with the10other things, and that every little helped; but george stood up for precedent! he said he had never heard of water - ratsin irish stew, and he would rather be on the safe side, and not from the experiments.harris said:if you never try a new thing how can you tell what it"s like? it "s men such as you that we and the world"s progress. think of the man who first tried german more like! "it was a great success, and irish stew. i don"t think i ever in joyed a meal more. there was something so fresh and piquant about it. o ne"s.... gets so tired of the old hackneyed things: here is a dish with a new flavour, with a taste like nothing else on earth.and it was nourishing, too. as george said it was good stuff in it. the peas and we might have been a bit softer, but we all had good), so that there is no m atter much; and as for the gravy, it was a poem - a little too rich, perhaps, for a weak stomach, but nutritious.