"Yes, indeed, madame. Without religion how could I have lived through my many sorrows! but God sustains me, and I am not unhappy, although wearing out my age in poverty and in a strange land, without one of those I loved left to comfort me; for if the longest life be short, the few years I have before me are shorter still, and I thank Him daily for the comfort I derive from my Christian education."
She was too delicate-minded to say Catholic, which I knew she meant, and I changed the subject, lest our ideas might not agree so well if we pursued it much further. "Pray, Madame Miau, what is the use of that odd-looking iron stand?"
"It is for stewing or boiling: the baker sells me the burnt wood out of his oven (we call it braise in France), which I mix with a little charcoal; this makes a capital fire, and in summer I dress my dinner. You see there are three pots, one above the other; this saves me the heat, and dirt, and expense of a fire in the grate, for it stands in the passage quite well, and stewed beefsteak is never so good as when dressed by it."
"How do you manage?"
"I make a rout, and put to it a quantity of onions minced small, and a bit of garlic, when they are quite soft; I add salt, a little pepper, and some flour and water, if I have no gravy or soup. Into this I put slices of beef, and let it stew slowly till quite done, and then thicken the sauce with polder starch. The neighbors down stairs like this so much, that we often go halves in both the food and firing, which greatly reduces the cost to both; and it keeps so well, and heats up so nicely! They eat it with boiled rice, which I never before saw done, and like very much; but I boil my rice more than they do, and beat it into a paste, with salt and an egg, and either brown it before the fire or fry it, which I think an improvement; but neighbor Green likes it all natural."
"Oh, do tell me about soupe à la graisse; it sounds very uninviting."
"I seldom take it in this country, where vegetables are so dear, and you must prepare your graisse yourself."
"How do you prepare it?"
"By boiling dripping with onions, garlic, and spices; a good table-spoonful of this gives a nice taste to water, and you add every kind of vegetable you can obtain, and eat it with brown bread steeped in it. The very poor abroad almost live on it, and those who are better off take a sou from those who have no fire, pour tremper leur soupe; and surely on a cold day this hot mess is more acceptable to the stomach than cold bread and cheese."
"You seem very fond of onions with every thing."