“She has been the ruin of me so far.”
“She may be the salvation of you yet.”
The cheese came in; and Sir Patrick returned to the Art of Cookery.
“Do you know the receipt for cooking an olive, Arnold?”
“No.”
“What does the new generation know? It knows how to row, how to shoot, how to play at cricket, and how to bat. When it has lost its muscle and lost its money—that is to say, when it has grown old—what a generation it will be! It doesn’t matter: I sha’n’t live to see it. Are you listening, Arnold?”
“Yes, Sir.”
“How to cook an olive! Put an olive into a lark, put a lark into a quail; put a quail into a plover; put a plover into a partridge; put a partridge into a pheasant; put a pheasant into a turkey. Good. First, partially roast, then carefully stew—until all is thoroughly done down to the olive. Good again. Next, open the window. Throw out the turkey, the pheasant, the partridge, the plover, the quail, and the lark. Then, eat the olive. The dish is expensive, but (we have it on the highest authority) well worth the sacrifice. The quintessence of the flavor of six birds, concentrated in one olive. Grand idea! Try another glass of the white Burgundy, Arnold.”
At last the servants left them—with the wine and dessert on the table.
“I have borne it as long as I can, Sir,” said Arnold. “Add to all your kindness to me by telling me at once what happened at Lady Lundie’s.”