Turtle. Clear Turtle. Fillets of Turbot Duglère. Lobster Mousse. Turban of Sweetbread and Truffles. Baron of Beef. Salad. Casserole of Partridge. Cutlets Royale. Tongues. Orange Jelly. Italian Creams. Strawberry Creams. Maids of Honour. Princess Pastry. Ices. Dessert. The wines for this occasion were: Punch. Sherry--Gonzalez. Hock--Rüdesheim. Champagne--Clicquot, 1904; Bollinger, 1904. Moselle--Scharzberger. Claret--La Rose, 1899. Port--Dow's, 1896. Bénédictine. Grande Chartreuse. Perrier. The cost of the dinner, including wine, came to about two guineas a head. And now as a contrast I give you the menu of the banquet given in the Guildhall on Lord Mayor's Day, 1837. This was a Royal entertainment. The menu is a yard in length, and it comprises the dishes at the Royal table and the general bill of fare as well. I only give you the dishes served at the Royal table, which form an extraordinary mass of flesh, of fish, fruit, fowl, in season and out of season. The buffet, no doubt, held the dishes for which there was not room on the table. The wines served at this banquet are put down simply as Champagne, Hock, Claret, Burgundy, Madeira, Port, Sherry: THREE POTAGES. Potage de Tortue à l'Anglaise. Consommé de Volaille. Potage à la Brunoise. THREE PLATS DE POISSON. Turbot bouilli garni aux Merlans frits. Rougets farcis à la Villeroi. Saumon bouilli garni aux Eperlans. THREE RELEVÉS. Poulets bouillis, aux Langues de Veau Glacés, garnis de Croustade à la Macédoine. Noix de Veau en Daube décorée à la Bohémienne. Filet de Bœuf à la Sanglier en Chasse. EIGHT ENTREMETS. Ris d'Agneau piqués à la Turque aux petits Pois. Sauté de filets de Faisans aux Truffes. Pâté chaud aux Bécassines à l'Italienne. Casserole de pieds d'Agneau aux Champignons. Sultanne de filets de Soles à la Hollandaise, garnis aux Ecrevisses. Timbale de Volaille à la Dauphine. Filets de Lièvre confis aux Tomates. Côtelettes de Perdreaux au Suprême.