| Description | Menu book for dinners served to the Prince Regent, principally at Carlton House. 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 his family, and details of a dinner served to the Duke of Clarence.
It registers 'Pitcher meat' given to servants on days of celebrations in the Royal Family (birthday, coronation, wedding, accession to the throne); mince pies and plum broth given for Christmas and New Year's Day.
Occasionally menu book gives lists of ingredients compiled by Frederick Badua [Master Cook of the Kitchen] and Amand Wimtel [Cook].
Marked 'Ledger 1812'. |