| Description | Menu book for dinners held by the Prince Regent, principally at Carlton House and occasionally at Hampton Court. Also includes a few dinners held by Princess Charlotte of Wales and one by the Ambassadors.
It also provides details of dinners served to members of the Prince Regent's Household, most notably Mr Watier [John Baptiste Watier, Clerk Comptroller of the Kitchen] and Elizabeth Evans, Housekeeper at Carlton House.
In some cases, menus are attributed to particular chefs at Carlton House, including Frederick Badua [Master Cook of the Kitchen]; Amant (sometimes spelt Amand) Wilmet [Cook]. Chefs in charged of specific dishes are also mentioned: Francis Le Clerk [Pastry Cook] and Francois Benois [Yeoman of the Confectionary]. In one instance only the names of the people who provided meat and fish also appear: Hudson butcher; server of the fish John Coleman [purveyor of fish]; and server of poultry, Robert Spike [? Yeoman Keeper of Ice and Snow]
Menu book registers 'Pitcher meat' given to servants on days of celebrations in the Royal Family (birthday, coronation, wedding, accession to the throne), and mince pies and plum broth given for Christmas and New Year's Day.
There is a big temporal gap between f. 25 (27 August 1813) and f. 26 (18 September 1813), and the sign of pages been removed.
Marked 'Ledger 1813 and 1814'. |