“The Cheshire Cheese is famous for steak-pudding, agreeably tempered by kidneys, larks, and oysters. This dish, which is often ordered for private parties, and even for private houses, is frequently made the occasion of social gatherings of an extensive character—so much so, indeed, that Madame Roland might have extended her celebrated apostrophe to Liberty by saying—‘O Steak Pudding, how much conviviality is committed in thy name!’ Whatever you get at the ‘Cheshire’ is sure to be good and capitally cooked.” From an article entitled “At the Cheshire Cheese,” which appeared in the _Commercial Travellers’ Review_, the following is taken:—“At one o’clock—the time at which the ‘Cheese’ is most frequented—we accompanied our friends up Fleet Street, and then by devious ways and turnings, more than enough to upset our geography, until we finally arrived at that part of Wine Office Court where the ‘Cheshire’ stands. We were ushered into what seemed most like the after cabin of a steamer, with comfortably arranged and well appointed miniature tables on either side, attended by trim obliging waiters, and everything else equally inviting, and fully justifying our friend’s previous good report. ‘Roast Lamb,’ ‘Roast Beef,’ ‘Boiled Beef,’ ‘Beefsteak Pie,’ and——‘Thanks—plates for four of the first with the various &c., and four tankards of stout.’ ‘Yes, sir’—and away vanishes our excellent friend, the waiter, to the unknown regions where cook holds sway and reigns supreme, only to return in less time than it takes to record the fact, with all that was calculated to make us content and comfortable.... We enjoyed one of the pleasantest afternoons it has been our good fortune to participate in for many a day. Pleasant dinner—pleasant company over a well-brewed bowl of palatably flavoured sipping punch, that engendered pleasant reflections on past assemblies and present associations—in the heart of dear old London—surely no alloy was possible in our midst, and nothing more was needed save the presence of some other far away friends to overflow the cup of pleasure at the ‘Cheshire Cheese.’” In the _World_ of December 24, 1884, there is an article on the “The Old Chop Houses,” in which the writer, drawing on the recollections of thirty years, says: “There was only one other house that excelled the old Cheshire Cheese for a steak, and that was the Blue Posts in Cork Street.... But as regards mutton, chops, the Cheshire Cheese was unrivalled in London, or anywhere short of Barnsley, where a mutton chop is about a third part of a loin, not reckoning the chump end, and where this doubled or trebled chop is so taperly trimmed and freed from its superfluous fat, that when cooked, by a process which I take to be rather roasting than grilling, and served with the fillet under, like a sirloin of beef, it might, by virtue of its shapely plumpness, be taken for a roast partridge or grouse.”