“GENERAL BILL OF FARE.—­250 tureens of real turtle, containing five pints each; 200 bottles of sherbet; 6 dishes of fish; 30 entrees; 4 boiled turkeys and oysters; 60 roast pullets; 60 dishes of fowls; 46 ditto of capons; 50 French pies; 60 pigeon pies; 53 hams (ornamented); 43 tongues; 2 quarters of house lamb; 2 barons of beef; 3 rounds of beef; 2 stewed rumps of beef; 13 sirloins, rumps, and ribs of beef; 6 dishes of asparagus; 60 ditto of mashed and other potatoes; 44 ditto of shell-fish; 4 ditto of prawns; 140 jellies; 50 blancmanges; 40 dishes of tarts (creamed); 30 ditto of orange and other tourtes; 40 ditto of almond pastry; 20 Chantilly baskets; 60 dishes of mince pies; 56 salads; peas and asparagus.  The Removes:—­30 roast turkeys; 6 leverets; 80 pheasants; 24 geese; 40 dishes of partridges; 15 dishes of wild fowl; 2 pea-fowls.  Dessert:—­100 pineapples, from 2 lb. to 3 lb. each; 200 dishes of hot-house grapes; 250 ice creams; 50 dishes of apples; 100 ditto of pears; 60 ornamented Savoy cakes; 75 plates of walnuts; 80 ditto of dried fruit and preserves; 50 ditto of preserved ginger; 60 ditto of rout cakes and chips; 46 ditto of brandy cherries.

“THE PRINCIPAL TABLE (at which the Right Hon. the Lord Mayor presides).—­10 tureens of turtle, 10 bottles of sherbet, 6 dishes of fish, 30 entrees, 1 boiled turkey and oysters, 2 roast pullets, 2 dishes of fowls, 2 ditto of capons, 2 French pies, 2 pigeon pies, 2 hams (ornamented), 2 tongues, 1 quarter of house-lamb, 1 stewed rump of beef, 1 sirloin of beef, 6 dishes of asparagus, 2 dishes of mashed and other potatoes, 3 ditto of shell-fish, 1 dish of prawns, 3 jellies, 3 blancmanges, 2 dishes of tarts (creamed), 2 dishes of orange and other tourtes, 2 dishes of almond pastry, 4 Chantilly baskets, 2 dishes of mince pies, 4 salads.  Removes:—­3 roast turkeys, 1 leveret, 3 pheasants, 2 geese, 2 dishes of partridges, 1 dish of wild fowl, 2 peafowls.  Dessert:—­6 pine-apples, 12 dishes of grapes, 10 ice creams, 2 dishes of apples, 4 dishes of pears, 2 ornamented Savoy cakes, 3 plates of walnuts, 4 plates of dried fruit and preserves, 3 plates of preserved ginger, 3 plates of rout cakes and chips, 3 plates of brandy cherries.

“THE FIVE UPPER TABLES.—­80 tureens of turtle, 60 bottles of sherbet, 3 boiled turkeys and oysters, 16 roast pullets, 20 dishes of fowls, 15 ditto of capons, 16 French pies, 16 pigeon pies, 16 hams (ornamented), 13 tongues, 1 quarter of house-lamb, 1 round of beef, 1 stewed rump of beef, 4 sirloins, rumps and ribs of beef, 20 dishes of mashed and other potatoes, 12 ditto of shell-fish, 1 dish of prawns, 40 jellies, 16 blancmanges, 13 dishes of tarts (creamed), 9 ditto of orange and other tourtes, 13 ditto of almond pastry, 16 Chantilly baskets, 20 dishes of mince pies, 17 salads.  Removes:  23 roast turkeys, 5 leverets, 23 pheasants, 7 geese, 13 dishes of partridges, 5 ditto of wild fowl.  Dessert:—­32 pine-apples, 64 dishes of grapes, 80 ice creams, 15 dishes of apples, 30 ditto of pears, 18 ornamented Savoy cakes, 24 plates of walnuts, 26 ditto of dried fruit and preserves, 15 ditto of preserved ginger, 18 ditto of rout cakes and chips, 14 ditto of brandy cherries.