Note 2 — PART VII.—CHAPTER XVII.

Having described in this Chapter a dish introduced to our acquaintance by Gingham, I must here, though with an apology for discussing a matter of such importance in a note, beg leave to mention another dish, which I also partook of at Gingham's table while residing at Bordeaux in the subsequent Autumn, a period not included in the present narrative. I believe the dish is French; a boiled turbot, cold, with jelly sauce. I mention it with a degree of hesitation, because it is not exactly a dish for our climate, nor would it harmonise with the general character of an English "spread." The turbot, when boiled, should be kept in the coolest place you have got, till brought to table. So should the jelly. It is a dish for a bonâ fide warm climate, and should come to table bonâ fide cold.

The same entrée was part of a most splendid dinner given in one of the seaports of southern Europe, by some French to some British naval officers. This was at a more recent period,—my informant, the Rev. W. G. Tucker, Chaplain of the Royal Navy, who was one of the guests on the occasion, and whose approval may be safely deemed definitive, in all matters of taste. In the discharge of his professional duties, my Rev. friend is equally distinguished; and should the authorities think fit to appoint a nautical Bishop—that prime desideratum in the service—he is their man.—G. Y.