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Paid to John Willis (cook) for Audit dinner, Rustat dinner, Commencement dinner, College tenants dinner and dinner celebrating coronation of George IV. Payment also made to Mrs. Jiggins for cleaning and chopping. Also money allowed for coals, brazing, fees for degrees and amount deducted for garden.

Dr French Bursar's Account

Audit Dinner to J Willis
Dec 18th 1822
Anchovy sauce
Gravy soup, tongue
Raised veal pie, chergne
Roll mutton, hare soup
Raised pigeon pie, pigs face
Codfish, 4 boats Lester sauce
Round beef, roast turkey
3 boiled fowls, lester sauce
Mutton, C Jelly
Garne, Pheasants
Bread sauce, Macaroni
2 wild ducks, lemon and cayenne
Green gaze tart, pudding
Italian cheese
Apple pie, jelly, vegetables
Blane mange, muffin pudding
Rice pudding, mince pies
Hare, c jelly
Salad, celery
Large dish beef, pickles
Dish brown, 5 serve Lester
2 tarts, celery

£10.15.1

Rustat Dinner
April 3rd 1823
Salmon, lobster sauce
Smelts, butter
Turtle soup, roast beef
Tongue, pigeons pie
2 boiled fowls, Lester sauce
Roll mutton, 2 wild ducks, lemon
Trifle, Turkey, brown sauce
Leg mutton, a pie
Tart, pudding
Salad, radishes

£5.17.6

Commencement Dinner
July 1st 1823
Salmon, Lobster sauce
Saddle mutton, c jelly
Loin veal, 7 dishes vegetables
Spring soup, 4 boiled chickens
Pigs face, roll mutton
4 pigeons pie, boiled beef
chickens head

£21.19.9
Carried over £5.7.2

1823 Brought up £21.19.9

July 1st
Sweetbreads, lobster sauce
White soup, 4 ducks
Large dish stewed
2 turkey poults, b sauce
2 dishes peas
Jelly, 2 puddings
Large trifle, gooseberry pie
Blane mange
2 pies, gooseberry sauce, pie
Salad, cucumber
Servants vegetables

£26.10.3

Sum total £23.15.3
College tenants £0.17.6
Mrs Jiggins for cleaning chopping £0.8.6
£25.1.3

Paid £21 4s 3d (after 11s 6d deduction) to John Willis for: tarbot and lobster sauce, oyster, 3 boiled trout, roast tongue and sauce, pea soup, 57lb beef, hare soup, a pig's face, 3 roasted fowl, 6 veal, seasoned dish of stewed eels, vegetables and sauce, a boiled turkey and oyster sauce, lemon pudding, maceroni (maseronie), apple pie, trifle, 2 apricot tarts, college pudding, 2 mince pies, jelly, large dish of boiled beef, dish of brawn, celery, salmon and lobster, salmon patties, pig's face, mashed calve's head, lamb, potatoes, carrots, ducks, sweetbread, cake and custard, omlette (omlet), cauliflower, peas, cherry pie, goose and sauce, marrow pudding, haunched mutton, salad, vegetables and butter (for servant), cucumber

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.

£11 1s 11d for ironwork done in college and courts.

Receipt signed by John Willis, the College cook, acknowledging payment of £57 6s 7d.

Paid to John Willis for making soup for the poor.