Le baba à la compôte d'abricots—le fromage Plombière.
Mr. Walker, in his Original, gives an account of a dinner he ordered, at Lovegrove's, at Blackwall, where if you never dined, so much the worse for you:—
"The party will consist of seven men besides myself, and every guest is asked for some reason—upon which good fellowship mainly depends; for people brought together unconnectedly had, in my opinion, better be kept separately. Eight I hold the golden number, never to be exceeded without weakening the efficacy of concentration. The dinner is to consist of turtle, followed by no other fish but Whitebait, which is to be followed by no other meat but grouse, which are to be succeeded simply by apple-fritters and jelly, pastry on such occasions being quite out of place. With the turtle, of course, there will be punch; with the Whitebait, champagne; and with the grouse, claret; the two former I have ordered to be particularly well iced, and they will all be placed in succession upon the table, so that we can help ourselves as we please. I shall permit no other wines, unless, perchance, a bottle or two of port, if particularly wanted, as I hold variety of wines a great mistake. With respect to the adjuncts, I shall take care that there is cayenne, with lemons cut in halves, not in quarters, within reach of every one, for the turtle, and that brown bread and butter in abundance is set upon the table for the Whitebait. It is no trouble to think of these little matters beforehand, but they make a vast difference in convivial contentment. The dinner will be followed by ices, and a good dessert, after which coffee and one glass of liqueur each, and no more; so that the present may be enjoyed without inducing retrospective regrets. If the master of a feast wish his party to succeed, he must know how to command; and not let his guests run riot, each according to his own wild fancy."
THE LONDON TAVERN,
Situated about the middle of the western side of Bishopsgate-street. Within, presents in its frontage a mezzanine-storey, and lofty Venetian windows, reminding one of the old-fashioned assembly-room façade. The site of the present tavern was previously occupied by the White Lion Tavern, which was destroyed in an extensive fire on the 7th of November, 1765; it broke out at a peruke-maker's opposite; the flames were carried by a high wind across the street, to the house immediately adjoining the tavern, the fire speedily reaching the corner; the other angles of Cornhill, Gracechurch-street, and Leadenhall-street, were all on fire at the same time, and fifty houses and buildings were destroyed and damaged, including the White Lion and Black Lion Taverns.
Upon the site of the former was founded "The London Tavern," on the Tontine principle; it was commenced in 1767, and completed and opened in September, 1768; Richard B. Jupp, architect. The front is more than 80 feet wide by nearly 70 feet in height.
The Great Dining-room, or "Pillar-room," as it is called, is 40 feet by 33 feet, decorated with medallions and garlands, Corinthian columns and pilasters. At the top of the edifice is the ball-room, extending the whole length of the structure, by 33 feet in width and 30 feet in height, which may be laid out as a banqueting-room for 300 feasters; exclusively of accommodating 150 ladies as spectators in the galleries at each end. The walls are throughout hung with paintings; and the large room has an organ.
The Turtle is kept in large tanks, which occupy a whole vault, where two tons of turtle may sometimes be seen swimming in one vat. We have to thank Mr. Cunningham for this information, which is noteworthy, independently of its epicurean association,—that "turtles will live in cellars for three months in excellent condition if kept in the same water in which they were brought to this country. To change the water is to lessen the weight and flavour of the turtle." Turtle does not appear in bills of fare of entertainments given by Lord Mayors and Sheriffs between the years 1761 and 1766; and it is not till 1768 that turtle appears by name, and then in the bill of the banquet at the Mansion House to the King of Denmark. The cellars, which consist of the whole basement storey, are filled with barrels of porter, pipes of port, butts of sherry, etc. Then there are a labyrinth of walls of bottle ends, and a region of bins, six bottles deep; the catacombs of Johannisberg, Tokay, and Burgundy. "Still we glide on through rivers of sawdust, through embankments of genial wine. There are twelve hundred of champagne down here; there are between six and seven hundred dozen of claret; corked up in these bins is a capital of from eleven to twelve thousand pounds; these bottles absorb, in simple interest at five per cent., an income amounting to some five or six hundred pounds per annum."[55] "It was not, however, solely for uncovering these floods of mighty wines, nor for luxurious feasting that the London Tavern was at first erected, nor for which it is still exclusively famous, since it was always designed to provide a spacious and convenient place for public meetings. One of the earliest printed notices concerning the establishment is of this character, it being the account of a meeting for promoting a public subscription for John Wilkes, on the 12th of February, 1769, at which 3000l. were raised, and local committees appointed for the provinces. In the Spring season such meetings and committees of all sorts are equally numerous and conflicting with each other, for they not unfrequently comprise an interesting charitable election or two; and in addition the day's entertainments are often concluded with more than one large dinner, and an evening party for the lady spectators.