Show A hundred yeara years age selected at t tho enil of 1788 luxury had t to fiorano extent gullied gained ground dinners m were ere still at 2 i or for company at a t 3 of soups even then wu m a had only gravy clear or with vegetable vegetables cut small swimming lit at the top white into so upa was as u unfed get for ball suppers up but a avii ate ite dinner soup or m mock oc turtle artle had only found their wiy way down as its far ng as tho the lord laore table real turtle being dressed only as a ragout neer never as soup beef or mutton b roth vai was rome timet sent cent up in in a I 1 bre A 8 diali with mith tho the af I 1 the to meat inca t a and rad vegetables all to together ether of fish in winter V inter tod cod and ant smelts were a choice dish and we nye also had herring cpr its oysters and lobster lobsters when havia hawked ked in sumner salmon or ncr river salmon ealmon trout generally pickled mackerel haddock haddo tl dutch plaice all and d prawns brawns river and pond nali all mt alie han ye ear stewed broiled rn fried or water touched oled in a tureen in the th centre tho the next courech two dishes roat roast and boiled with appropriate a 1 p r op vegetables vege tableR and dumpling dump lings and an cl for a friend generally a third was a added these aero mere ordinarily ord ordin marly arly joints of beef mutton or v cal eal replaced sometime by a alf M head or rump steak in in klicos bent sent ui up liot hot and liot hot or a knuckle of cal with a gammon of bacon ham wing bom i f v ver ry ex luxury lumur and only used ed for gala dinners in win in ter a i delicacy delicati deli cai was boiled 16 le n houie amb with lamb clio 1 r 9 aud mutton heated a 11 second ti time me was nover never brou broucht ht to table peso anil and bucl duals 9 could bo be had only from june to old ie da fo fonie Is and pigeons round the ye ar IJ but ut v very frugally used comp company an y pu pud d di ding X were ere lemon lenion potto potato ground rice vermicelli marrow boiled bitter batter and nd bread in in molds or cups pancakes appe fritters omelets and tarts of various kinds with 1 custard or cream then cli clinese cese ac as now but macaroni roni and other savory dishes ak ere not then introduced malt liquor cider and adi erry mere ft ere the ordinary drinks at dinner and port and madeira were put pt upon the table afterward ard with a trifling dessert if the gentlemen 1 d wished to mike make a drinking drinking bout which was often the case it t began after supper |