The Gourmet's Guide to LondonNewnham-Davis, Lieut.-Col. (Nathaniel)
General
The Gourmet's Guide to London
Newnham-Davis, Lieut.-Col. (Nathaniel)
Restaurants -- England -- London -- Guidebooks
WINES.
_Madeira.
Hock. Steinberg_, 1883.
_Sauterne. Château Yquem_, 1887.
_Champagne. Pommery_, 1884.
_Burgundy. Chambertin_, 1881.
_Claret. Château Latour_, 1875.
_Port_. 1863.
I always rather dread the length of a City dinner, but in the case
of the Mercers a happy compromise seems to have been arrived at,
the dinner being important enough to be styled a banquet, and not
so long as to be wearying. Messrs Ring and Brymer's cook is to be
congratulated, too, for his _mousse de foie gras_ was admirable.
There were some distinguished guests at the high table. At the far end,
where the Senior Warden sat, there were little splashes of colour from
the ribbons of orders worn round the neck, and the sparkle of stars
under the lapels of dress-coats.
The Master had on his right a well-known baronet, and on his left a
special correspondent who had just returned from the Far East, where
for a time he was a prisoner of war. Next to him was an ex-M.P. and
next to him again one of the House of Commons--an Irish Q.C., with
clean-shaven, powerful face.
At the long tables sat as proper a set of gentlemen as ever gathered to
a feast; but with no special characteristics to distinguish them from
any other great assemblage. The snow-white hair of a clergyman told out
vividly against the background of old oak, and a miniature volunteer
officer's decoration caught my eye as I looked down the table.
The dinner ended, the toast-master's work began again, and first from
the gold loving-cup and from two copies of it, the stems of which are
said to have been candlesticks used when Queen Elizabeth visited the
Company, we drank to each other "across and across the table." The
taste of the liquor in the cup was not familiar to me, and when my host
told me how it was compounded I was not surprised. It is a mixture of
many wines, with a dash of strong beer.
Public-domain text, read in full here on John Shaqi.
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