Food at the Rooms in the 1770s

At a committee meeting on June 4^th 1771 it was:

"Agreed with Messrs Pritchard & Lucas that they will supply the rooms with Soope, pyes, tarts, made dishes, poultry, butchers meat, fish, tongues, hams, fricassees, anchovies, and that they shall allow out of their profits two shillings in the pound. All other things whatsoever to be found by the proprietors except the wines which they are which they are to provide and to make the following allowances viz on each bottle of Tokay 1s 6d on all French wines except claret 1s on claret and hock 8d on Rhenish 6d per bottle."