Turkeys endove
Boyled leg of mutton
Greens, etc.
Soup
Plum Pudding
Roast loin of veal
Venison pasty
Partridge
Sweetbreads
Collared Pig
Creamed apple tart
Crabs
Fricassee of eggs
Pigeons
No dessert to be had.

Although there is no mention of beverages we may be sure that this
array of viands was not eaten dry, but was washed down with a
plentiful variety of wines and liquors.

The hosts, either in Dublin or London, who numbered among their
dinner guests such Irishmen as Sheridan or Lysaght, Mangan or Lever,
Curran or Lover, Father Prout or Dean Swift, had as great a feast of
wit and repartee as one will be apt soon to hear again; although it
must have been Lever or Lover who furnished the cream of Irish
humour, and Father Prout and Swift the curds.

If you are fortunate enough to be bidden to the right houses in
Ireland to-day, you will have as much good talk as you are likely to