Refreshments

Braham’s favourite refreshment was bottled porter.

Byron almost lived on uncanny foods, such as garlic pottage, raw artichokes and vinegar, broths of bitter herbs, saffron biscuits, eggs and lemons.

Catalani’s favourite refreshment was sweetbreads.

Contralto singers can indulge even in pork and pease-pudding.

Cook (G. F.) indulged in everything drinkable.

Disraeli (Lord Beaconsfield), champagne.

Emery, cold brandy and water.

Gladstone, an egg beaten up in sherry.

Henderson, gum arabic and sherry.

Incledon (Mrs.), Madeira.

Jordan (Mrs.), Calvesʹ-foot jelly dissolved in warm sherry.

Kean (Edmund), beef-tea for breakfast; brandy neat.

Kemble (both John and Charles), rump-steaks and kidneys. John indulged in opium.

Lewis, oysters and mulled wine.

Malibran, a dozen native oysters and a pint of half-and-half.

Siddons (Mrs.), mutton-chops, either neck or chump, and porter.

Smith (William), coffee.

Sopranos eschew much butcher’s meat, which baritones may indulge in.

Tenors rarely indulge in beef-steaks and sirloins.

Wood (Mrs.), draught porter.