Page:The English humourists of the eighteenth century. A series of lectures, delivered in England, Scotland, and the United States of America (IA englishhumourist00thacrich).pdf/166

 see the fops of the last century before us. Seven of them sate down at dinner, and were joined by a country baronet, who told them they kept court hours. These persons of fashion began their dinner with a sirloin of beef, fish, a shoulder of veal, and a tongue. My Lady Smart carved the sirloin, my Lady Answerall helped the fish, and the gallant Colonel cut the shoulder of veal. All made a considerable inroad on the sirloin and the shoulder of veal with the exception of Sir John, who had no appetite, having already partaken of a beefsteak and two mugs of ale, besides a tankard of March beer as soon as he got out of bed. They drank claret, which the master of the house said should always be drunk after fish; and my Lord Smart particularly recommended some excellent cider to my Lord Sparkish, which occasioned some brilliant remarks from that nobleman. When the host called for wine, he nodded to one or other of his guests, and said, "Tom Neverout, my service to you."

After the first course came almond pudding, fritters, which the Colonel took with his hands out of the dish, in order to help the brilliant Miss Notable; chickens, black puddings, and soup; and Lady Smart, the elegant mistress of the mansion, finding a skewer in a dish, placed it in her plate with directions that it should be carried down to the cook and dressed for the cook's own dinner. Wine and small beer were