In his history of the Byculla Club, Sheppard cites the following sample of fare and charges from 1843: (currency is Rupees, annas and pies) Beefsteak, veal or fowl cutlets, or mutton chops, vegetable, cheese, bread and butter, pickles Rs0/a12/p0 Oyster sauce a4 Beefstak, etc, with soup Rs1/0/0 Beefsteak etc with curry & rice Rs1/a4/0 A plain dinner off the daily joint, soup,, curry, fish and one made dish, vegetable and cheese Rs1/a4/0 All dinners or dishes ordered to be charged for separately, but if 12 or more dine together the charge is not to exceed Rs3 a head to include all the delicacies of the season. Cold tiffin and one vegetable a8/0 Hot dish and one vegetable a12/0 Hot breakfast Rs1/0/0 Tea, bread and butter and eggs a12/0 Considerable revision was made in 1853 which included the One Rupee dinner: Fish or Soup, joint of the day, one made dish of any description, rice and curry, bread, butter and cheese. No second course to be placed on the table unless ordered. in 1855 the One Rupee dinner was changed again to: Joint of the day, and any two of soup, fish, one made dish, with bread, butter and cheese. Sylvia