A DINNER OF THE PERIOD 113 



Mr. Bunyer, was proud to bring in the bottle of old 

 port himself, and was often asked to sit down and 

 partake of it. A typical dinner I can well remember, 

 when my father and three of his fellow townsmen, 

 who always made a point of coming to London 

 together when business called them. These little 

 parties were for social companionship, and arrange- 

 ments were made some time beforehand, that they 

 might book their places by the stage coach, and 

 have no disappointment. Leaving home by the 

 four-horse coach at 7 a.m., arriving in town about 

 1.30 P.M., in time for luncheon of a clever mutton 

 chop, then making a hurried visit to the wholesale 

 business houses, where they were in the habit of 

 doing business, during the afternoon ; making their 

 appointments for next day ; returning to the ' Old 

 Bell ' about five o'clock, having ordered dinner to be 

 ready at six o'clock sharp. Mock turtle, cod and 

 oysters, or salmon and lobster sauce, a good rump 

 steak and pancakes to follow, with Cheshire or 

 Stilton cheese to finish. Old brown sherry, with 

 soup and fish ; fine old port with the cheese, and an- 

 other bottle afterwards. Then to the ' Play ' at 7.30, 

 Drury Lane preferred. The real old hackney coach 

 with pair of horses. These coaches, with the driver 

 and coat of four or six capes, the horses and appur- 

 tenances, would scarcely be credited in the present 

 day. These had originally been the big family 

 carriages of old-fashioned noblemen or country 

 gentlemen. The ' hanger on ' of the coach stand 

 usually accompanied the vehicle to earn sixpence 



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