Lord Dudley loved a turbot, but other judges of good British dinners sometimes give the preference to cod. Walker, of "Original" fame, gave a Christmas Day dinner to two friends, and the fare he provided for them was: crimped cod, a woodcock a man, and plum pudding. One of the most typical British dinners I have eaten was that which a gallant colonel, who very worthily filled the mayoral chair at Westminster, used to give annually at the Cavour Restaurant. It consisted of a large turbot, a sucking-pig nicely roasted, and apple pudding. Roast sucking-pig is a dinner dish better understood in England than anywhere else in the world, except, perhaps, in China. When the Duke of Cambridge, brother of George the Fourth, was entertained in princely fashion at Belvoir, and was shown the menu of a dinner on which a great French chef had exhausted all his inventiveness, and was asked if there were any dishes not included in the feast for which he had a fancy, answered that he would like some roast pig and an apple dumpling, both good British dishes. His son, the Commander-in-Chief of our days, also had a liking for pork, and, at one time, word went round the British army that at inspection lunches it was wise to give his Royal Highness pork chops. Of course, the British army overdid it, and the old Duke had so many pork chops put before him in the course of a year that at last their presence on the menu was far more likely to assist in the securing of an unfavourable report on a regiment than was their absence. Gravy soup, a grilled sole, a boiled hen pheasant stuffed with oysters, and an open tart formed the favourite dinner of a renowned gourmet of my acquaintance. Of the made dishes that belong to British cookery, jugged hare, I think, has the leading place. Yorkshire pudding is as British as Stonehenge is, and mince pies can claim to be to-day exactly what they were when the Puritans used to preach against them. Marrow bones and Welsh rarebits, buck rarebits, and stewed tripe and onions are old British supper dishes, but the early closing laws have killed the old-fashioned British supper in eating-houses.