(Page 168.)

Captain Gronow also relates the following account of the origin of this noted but short-lived Club:—

Upon one occasion, some gentlemen of both White's and Brookes's 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 beef-steaks, the boiled fowl with oyster sauce, and an apple-tart; this is what we have at our Clubs, and very monotonous fare it is." The Prince, without further remark, rang the bell for his cook Watier, 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. Watier assented, and named Madison, the Prince's page, manager; and Labourie, the cook, from the Royal kitchen. The Club flourished only a few years, owing to the night-play that was carried on there. The Duke of York patronized it, and was a member. The dinners were exquisite: the best Parisian cooks could not beat Labourie. The favourite game played there was Macao. Upon one occasion, Jack Bouverie, brother of Lord Heytesbury, was losing large sums, and became very irritable. Raikes, with bad taste, laughed at Bouverie, and attempted to amuse the company with some of his stale jokes; upon which Bouverie threw his play-bowl, with the few counters it contained, at Raikes's head; unfortunately, it struck him, and made the City dandy angry, but no serious results followed this open insult.