“That is how it looks to me,” said Cibot, dropping the coat-sleeve in which he was making a “dart,” in tailor’s language.

The savory odor of a stew pervaded the whole courtyard, as Pons returned mechanically home.  Mme. Cibot was dishing up Schmucke’s dinner, which consisted of scraps of boiled beef from a little cook-shop not above doing a little trade of this kind.  These morsels were fricasseed in brown butter, with thin slices of onion, until the meat and vegetables had absorbed the gravy and this true porter’s dish was browned to the right degree.  With that fricassee, prepared with loving care for Cibot and Schmucke, and accompanied by a bottle of beer and a piece of cheese, the old German music-master was quite content.  Not King Solomon in all his glory, be sure, could dine better than Schmucke.  A dish of boiled beef fricasseed with onions, scraps of saute chicken, or beef and parsley, or venison, or fish served with a sauce of La Cibot’s own invention (a sauce with which a mother might unsuspectingly eat her child),—­such was Schmucke’s ordinary, varying with the quantity and quality of the remnants of food supplied by boulevard restaurants to the cook-shop in the Rue Boucherat.  Schmucke took everything that “goot Montame Zipod” gave him, and was content, and so from day to day “goot Montame Zipod” cut down the cost of his dinner, until it could be served for twenty sous.

“It won’t be long afore I find out what is the matter with him, poor dear,” said Mme. Cibot to her husband, “for here is M. Schmucke’s dinner all ready for him.”

As she spoke she covered the deep earthenware dish with a plate; and, notwithstanding her age, she climbed the stair and reached the door before Schmucke opened it to Pons.

“Vat is de matter mit you, mein goot friend?” asked the German, scared by the expression of Pons’ face.

“I will tell you all about it; but I have come home to have dinner with you—­”

“Tinner! tinner!” cried Schmucke in ecstasy; “but it is impossible!” the old German added, as he thought of his friend’s gastronomical tastes; and at that very moment he caught sight of Mme. Cibot listening to the conversation, as she had a right to do as his lawful housewife.  Struck with one of those happy inspirations which only enlighten a friend’s heart, he marched up to the portress and drew her out to the stairhead.

“Montame Zipod,” he said, “der goot Pons is fond of goot dings; shoost go rount to der Catran Pleu und order a dainty liddle tinner, mit anjovies und maggaroni.  Ein tinner for Lugullus, in vact.”

“What is that?” inquired La Cibot.

“Oh! ah!” returned Schmucke, “it is veal a la pourcheoise” (bourgeoise, he meant), “a nice fisch, ein pottle off Porteaux, und nice dings, der fery best dey haf, like groquettes of rice und shmoked pacon!  Bay for it, und say nodings; I vill gif you back de monny to-morrow morning.”