After despatching this letter, I again inquired about my friends and my anticipated supper, which for some time had escaped my memory. “Did you ring, sir?” “No, I did not, sir, but the bell has;” recognising my stupid waiter. “Oh, sir! are you here?” “Of course I am; don’t you see me?” “Well, sir, your friends have had supper; they inquired everywhere for you; I told them you could not wait, as you had two ladies to see home as far as Brompton.” “You foolish fellow! I never spoke to you about ladies, Brompton, or any such thing; I merely asked you where my friends were to sup; to which you replied, ‘Rump-steak for two, tripe for one, two taters, pat of butter, one pale Bass, and three kidneys for a gentleman, underdone.’” “No more you did, sir. It was number three who told me to say so; not you, sir; you’re quite right, sir!” “I am sure I am right; but as for you, your head is quite wrong!” “Well, I assure you, sir, we have so much to do at times, we hardly know what we are about.” “I don’t think you do,” said I, sharply. “But I tell you what, sir, they are there still, and you had better go to them.” “No, it is too late now; give them this note from me when they go out; and here is sixpence for yourself, for through your mistake you have after all rendered me a service. I did not wish to come here this evening, as I have an early engagement for to-morrow, so I will have a bit of supper and go home.” “Well, do, sir; I thank you, and am very glad I have given you satisfaction at last.” “Send Little Jack here; he knows what I like for supper.” “Hallo, Mr. Soyer, everybody in the coffee-room has been inquiring after you this evening,” said Little Jack upon entering. “I know; but that foolish waiter who was here just now made such a mull of everything, that he quite upset our party; I could not get any answer from him, so I made sure this table was laid out for us, and here I stuck.” “No, sir, your friends supped in the coffee-room, and are still there, if you like to have your supper near them.” “No, no; give me what you like here.” “What shall it be, sir? oysters, broiled kidneys, chops, steaks, stewed tripe, broiled bones?” “Have you nothing else?” “Yes, sir, grilled fowl and scalloped oysters; only they will take some time preparing.” “Well, give me scalloped oysters, and my favourite Welsh rare-bit, made in my style--you know; a pint of port wine, and fresh toast for the rare-bit.” “Yes, sir; the cook knows--I’ll tell him it is for you.” “But how is it you never vary your supper bill of fare? it is very scanty of choice for such a large tavern as this. I do not mean to complain, but give a little change now and then, by introducing a few new dishes.”