AN HISTORICAL BILL OF FARE.

New Zealand Graphic, Volume XV, Issue IV, 27 July 1895, Page 104

AN HISTORICAL BILL OF FARE.

An historical bill of fare is that of the past, which was given on the coming of age of Sir Watkins William Wynn, on the 19th of April, 1791, the original of which is still preserved. Fifteen thousand people sat down to dinner in the park at the time. Three coaches full of cooks were sent from London, and the bill of fare included 30 bullocks, one being roasted whole, 50 hogs, 50 calves, 80 sheep, 18 lambs, 70 pigs, 50 guinea fowls, 37 turkeys, 8 capons, 25 pea fowls, 300 chickens, 360 fowls, 96 ducklings, 48 rabbits, 15 snipes, 1 leveret, 5 bucks, 42 pounds of salmon, 30 brace of tench, 40 brace of carp, 43 fishes, 60 dozen of trout, 108 flounders, 109 lobsters. 10 quarts of shrimps, 200 Cray fish, 60 barrels of pickled oysters, 1 hogshead of rock oysters, 20 quarts of oysters for sauce, 166 hams, 100 tongues, 125 plum puddings, 108 apple pies, 30 beef pies, 34 rice puddings, 7 venison pies, 60 raised pies, 89 tarts, 30 pieces of pastry, 24 pounds of cake, 60 savoury cakes, 30 sweetmeat cakes, 12 backs of bacon, 144 ice creams, 18,000 eggs, 150 gallons of milk, 6- quarts of cream, 30 bushels

of potatoes, 6,000 asparagus, 290 bottles of French beans, 30 dishes of green peas, 12 cucumbers, 70 hogsheads of ale, and 120 dozen of ale. There was a very great quantity of brandy, rum and shrub. Salt butter cost ; shapes, landscapes in jelly, blancmange, a great quantity of small pastry, and one large cask of ale which held 26 hogsheads. The motto in the kitchen at Wynnstay was then ‘ Waste hot, want not. ’ Altogether it made a very respectable spread.