. . .colour and coarse in texture; but it is a fine sustaining food, upon which, in Galicia, I have often made a good meal. The ever-present dried codfish, bacalhau, cooked with garlic and oil, and sometimes with rice, flavoured with saffron, is also not by any means a food to be contemned, unpalatable as it is to those who taste it for the first time. But this, although forming the staple fare of the Minho peasant and 36small farmer, does not exhaust his menu. There is for high days and holidays the savoury estofado of stewed meat and vegetables, of which the Portuguese peasant housewife is pardonably proud; there are olives, onions, and fruit ad libitum, and good, sound, new wine, tart, but not unpleasant, at the price of the cheapest small beer in England.

But the foreign visitor who comes simply for a short pleasure trip on the more or less beaten tracks will not be expected to regale himself upon this peasant fare, good as it is in its way. Of . . . Read More