repeatedly pressed to eat of certain dishes. The food was simple, if lavish. The first course would consist of a "good big dish of meat," weighing some fifteen pounds, either boiled or salt beef, roast beef, boiled mutton, with vegetables always served under the joint, followed by a pudding "made of rice, flour, and breadcrumbs."
"An Englishman's table is remarkably clean," says a Frenchman of this period. "The linen is very white, the plate shines brightly, and knives and forks are changed surprisingly often, that is to say, every time a plate is removed. When every one has done eating," he continues, "the table is cleared, the cloth even being removed, and a bottle of wine, with a glass for each guest, is placed upon the table. The King's health is first drunk, then that of the Prince of Wales, and finally that of all the Royal Family. After these toasts the women rise and leave the room, the men paying them no attention or asking them to stay; the men remain together for a longer or lesser time. This custom surprises foreigners, especially Frenchmen, who are infinitely more polite with regard to women than are Englishmen; but it is the custom, and one must submit."
