Bread and Beer. Potage de Tortue. Calipash. Calipees. Un Paté de Jambon de Bayone. Potage Julien Verd. Two Turbots to remove the Soops. Haunch of Venison. Palaits de Mouton. Selle de Mouton. Salade. Saucisses au Ecrevisses. Boudin Blanc à le Reine. Petits Patés à l'Espaniol. Coteletts a la Cardinal. Selle d'Agneau glacé aux Cocombres. Saumon à la Chambord. Fillets de Saules Royales. Une bisque de Lait de Maquereaux. Un Lambert aux Innocents. Des Perdrix Sauce Vin de Champaign. Poulets à le Russiene. Ris de Veau en Arlequin. Quée d'Agneau à la Montaban. Dix Cailles. Un Lapreau. Un Phésant. Dix Ortolans. Une Tourte de Cerises. Artichaux à le Provensalle. Choufleurs au flour. Cretes de Cocq en Bonets. Amorte de Jesuits. Salade. Chicken. Ice Cream and Fruits. Fruit of various sorts, forced. Fruit from Market. Butter and Cheese. Clare. Champaign. Burgundy. Hock. White Wine. Madeira. Sack. Cape. Cyprus. Neuilly. Usquebaugh. Spa and Bristol Waters. Oranges and Lemons. Coffee and Tea. Lemonade. The total charge for this dinner for seven amounted to £81, 11s. 6d., and a footnote informs the curious reader that there was also "a turtle sent as a Present to the Company, and dressed in a very high _Gout_ after the West Indian Manner." Old cookery-books, such as the misquoted work of Mrs. Glasse, Dr. Kitchener's _Cook's Oracle_, and the anonymous but admirable _Culina_, all concur in their testimony to the enormous amount of animal food which went to make an ordinary meal, and the amazing variety of irreconcilable ingredients which were combined in a single dish. Lord Beaconsfield, whose knowledge of this recondite branch of English literature was curiously minute, thus describes--no doubt from authentic sources--a family dinner at the end of the eighteenth century:-- "The ample tureen of _potage royal_ had a boned duck swimming in its centre. At the other end of the table scowled in death the grim countenance of a huge roast pike, flanked on one side by a leg of mutton _à la daube_, and on the other by the tempting delicacies of Bombarded Veal. To these succeeded that masterpiece of the culinary art a grand Battalia Pie, in which the bodies of chickens, pigeons, and rabbits were embalmed in spices, cocks' combs, and savoury balls, and well bedewed with one of those rich sauces of claret, anchovy, and sweet herbs in which our grandfathers delighted, and which was technically termed a Lear. A Florentine tourte or tansy, an old English custard, a more refined blamango, and a riband jelly of many colours offered a pleasant relief after these vaster inventions, and the repast closed with a dish of oyster-loaves and a pomepetone of larks."