Identity area
Reference code
Title
Date(s)
- 14th April 1814 (Creation)
- 5th July 1814 (Creation)
Level of description
Extent and medium
1 item, paper
Context area
Name of creator
Biographical history
Archival history
Immediate source of acquisition or transfer
Content and structure area
Scope and content
Rustat Dinner, 14th April 1814.
Costs include: turbot lobster sauce; pigeon pie; loin of herricot mutton; vegetables; sweetbreads; white soup; friceandeau veal; vegetables; pork chops with apple sauce; patties; roast beef; three chickens; jelly; apricot tart; radishes; Italian cheese; asparagus; salad; gooseberry pie; blancmange (blamonge); two lamb with mint sauce. Total £8 10s (including deduction for Commons).
Paid.
Commencement Dinner, 5th July 1814.
Costs include: turbot lobster with Dutch sauce; three boiled fowls; green pea soup; pig's face; patties; round beef; pigeon pie; curried lamb; white soup; three roast fowls; large dish of stewed eels; new potatoes, carrots, cauliflowers (colliflowers) and greens; large quantity of peas; fricasseed veal white and brown; currant pie; omelette (omlet); two ducks; lemon pudding; large trifle; custard pudding; cole and eel; two dished macaroni; gooseberry pie; goose gooseberry sauce; two cucumbers; two pies. Total £11 12s (including deduction for Commons).
Paid.