It may be held with reason that some of the inconveniences pointed out with reference to service could be obviated by the service _à la Russe_--discarding its medley of dishes on the table, and utilising its features of carving and serving. But Walker's great aim was that of a simple style of dinner-giving to a select few whose number he would limit to eight. Under these circumstances it is easy to understand how it were more appetising to dispense with any dishes in waiting which serve to cloy rather than to stimulate appetite, and more advantageous to have the carving performed by the master himself. At a men's dinner, more especially, where a saddle of mutton, a haunch of venison, or other roast forms the _pièce de résistance_, and where, therefore, "cut and come again" is the motto of the hour, the less formal style is certainly preferable, and productive of the best results to the guests.
It is only on one occasion that we find him wavering in the dogmas he advances so emphatically and withal so aptly, this incertitude occurring in connection with a dinner he had ordered at Blackwall, the menu of which may be appropriately transcribed as a practical illustration of his ideas on gastronomy:
"The party will consist of seven men beside myself, and every guest is asked for some reason--upon which good fellowship mainly depends; for people brought together unconnectedly had, in my opinion, better be kept separate. Eight I hold to be the golden number, never to be exceeded without weakening the efficacy of concentration. The dinner is to consist of turtle, followed by no other fish but whitebait, which is to be followed by no other meat but grouse, which are to be succeeded simply by apple-fritters and jelly; pastry on such occasions being quite out of place. With the turtle of course there will be punch, with the whitebait champagne, and with the grouse claret: the two former I have ordered to be particularly well iced, and they will all be placed in succession on the table, so that we can help ourselves as we please. I will permit no other wines, unless, perchance, a bottle or two of port, if particularly wanted, as I hold variety of wines a great mistake. With respect to the adjuncts, I shall take care that there is cayenne, with lemons cut in halves, not in quarters, within reach of every one for the turtle, and that brown bread and butter in abundance is set upon the table for the whitebait. The dinner will be followed by ices and a good dessert, after which coffee and one glass of liqueur each, and no more."