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The Grand Banquet of 1863 Ballaarat Mechanics' Institute
A Farewell to Governor Barkly
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“THE BANQUET
The banquet to His Excellency was held in the Hall of the Mechanics’ Institute, and was the first spread in that elegant and spacious room since its decoration. The caterer was Mr. Brown of the Earl of Zetland Hotel, and we do him but common justice when we say that we never saw a better cold collation served up in Ballarat.
There were four tables running the whole length of the hall save the space occupied at the North by a cross table on a raised dais for the principal guests of the evening. At the back of the raised table was a green baize screen over which was built a trophy of flags, the Royal Standard in the centre being flanked by the Union Jack and the Dannebrog. All the seats were covered with green baize, and the tables in addition to the artistically arranged viands and utensils, were decorated here and there with bouquets of flowers.
The Star: 1st September 1863
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MENU
It was reported that over 200 gentlemen sat down to dinner!
The bill of fare was as follows:
Soups
- A la Palestine, gravy, ox tail
Roasts
- Beef and horse radish,
- saddle of mutton and currant jelly,
- fillet of veal stuffed, lamb and mint sauce,
- pork and apple sauce,
- turkeys,
- fowls,
- geese with apple sauce,
- ducks and sucking pigs, etc.
Boiled
- Turkeys,
- fowl and ham,
- rein deer and pickled tongues,
- savoury jelly
Entrees
- Oyster patties,
- raised pies,
- giblet pies,
- pigeon pies,
- rabbit pies,
- ham and fowl pies,
- lamb cutlets.
Vegetables
- Cauliflower,
- cabbage,
- potatoes,
- parsnips,
- carrots, etc.
Sweets
- Calves foot jelly,
- blanc mange,
- Italian and raspberry cream,
- lemon and orange sponge,
- snow and almond creams,
- custards baked and boiled,
- blackcurrant tart,
- gooseberry,
- apple plum and cherry tarts.
Fancy Pastry
- Roll jam sandwiches,
- tipsy cake,
- trifles.
Cheese
- Celery and cucumber and lobster salad.
Desert
- Oranges,
- apples and pears,
- pine apples,
- almonds and raisins,
- figs and French plums,
- French olives,
- preserved apricots,
- preserved peaches,
- biscuits and Queen cakes,
- walnuts,
- Brazil nuts,
- Barcelona nuts and
- Damson cheese.”
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