time I have nothing to remember but the most agreeable incidents. Arthur's and Graham's were less aristocratic than those I have mentioned; it was at the latter, thirty years ago, that a most painful circumstance took place. A nobleman of the highest position and influence in society was detected in cheating at cards, and after a trial, which did not terminate in his favour, he died of a broken heart.
Upon one occasion, some gentlemen of both White's and Brookes' had the honour to dine with the Prince Regent, and during the conversation, the Prince inquired what sort of dinners they got at their clubs; upon which, Sir Thomas Stepney, one of the guests, observed that their dinners were always the same, "the eternal joints, or beefsteaks, the boiled fowl with oyster sauce, and an apple tart—this is what we have, sir, at our clubs, and very monotonous fare it is." The Prince, without further remark, rang the bell for his cook, Wattier, and, in the presence of those who dined at the Royal table, asked him whether he would take a house and organize a dinner club. Wattier assented, and named Madison, the Prince's page, manager, and Labourie, the cook, from the Royal kitchen. The club flourished
