Regency Dish: A Duke’s Diet

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This satirical description of a Duke’s daily dish appeared in the Sporting Magazine (1804):

IFekend his life to a still longer HOW TO LIVE AFTER A DUCAL RECIPE does not period it will not be for want of culinary comforts and those other succulent arts by which longevity is best promoted His Grace's sustenance is thus daily administered gales in a warm milk bath perfumAt seven in the morning he rezine ed with almond powder where he takes his coffee and a buttered muffin and afterwards retires to bed he rises about nine and breakfasts on caffé au lait with new laid eggs just pas boiled at ehealed leven he is presented with two warm jellies and rusques at one he eats a veal cutlet u la Maintetain non at three jellies and eggs repeated at five a cup of choacid colate and rusques at half after seven he takes a hearty dinner from high seasoned dishes and makes suitable libations of claret and Madeira at ten tea coffee and muffins at twelve sups off a roasted poulet with a plentiful diI lution of lime punch at one in the morning he retires to bed in high spirits and sleeps till three when his man cook to the momentioning ment waits upon him in person with a hot and savoury real cutlet which with a potation of wine and water prepares him for his further repose that continues generally uninterrupted till the morning sumundertook mons to his laclean bath In this routine of living comforts are the four and twenty hours intuberances variably divided so that if his Grace does not know with Sir Toby Belch that our life is comfor posed of the four elements he knows at least with Sir Andrew Ague Cheek that it consists in eating and drinking PROPOSED

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