A Corner of Spain

by Walter Wood

A sort of soup, or broth, or brew,

Or hotch-potch of all sorts of fishes,

That Greenwich never could outdo;

Green herbs, red peppers, mussels, saffron,

Soles, onions, garlic, roach, and dace:

All these you eat at Terré's tavern,

In that one dish of Bouillabaisse."

You may not eat all these good things in the Galicia bouillabaisse as Thackeray did at Terré's tavern in Paris; but the caldo gallego is as rich and varied in vegetables as bouillabaisse is in marine delicacies. The caldo Gallego has the advantage of freedom from that taint of garlic which is so repellant to the English palate.

A MERRY ROADSIDE GROUP