Planning a banquet for the Prince of Wales (later the Prince Regent) took an enormous amount of time, money, and effort. The following is a partial list of food Lady Fetherstonhaugh of Uppark estimated would serve one hundred guests in 1784:
Kitchen at Uppark
2 Bucks, a Welsh sheep, a doz. Ducks, – 4 Hams, dozens of pigeons, and Rabbits, Flitches of Bacon, Lobsters and Prawns; a Turtle of 120 lbs; 166 lbs. of Butter, 376 Eggs, 67 Chickens; 23 Pints of Cream, 30 lbs. of Coffee, 10 lbs. of Fine Tea; and three lbs. of common tea.
41 Port; 7 Brandy; 1 1/2 Hold of strong Beer; while Musicks cost £26 5s 0d and another chef to assist Moget cost £25; another 2 Bucks added cost £11; 2 more sheep cost only £2 10s, and another 2 carp £1 10s 0d. – National Trust, Investigating the !8th Century. p 26
One can only surmise that too many royal visits could deplete even the wealthiest family coffers! In January 1817, the Prince Regent asked Antonin Careme, the famed French chef, to cook a meal at Brighton:
On 18 January 1817, George invited the greatest (and most expensive) chef in the world, Marie-Antoine Carême, to prepare a unique and extravagant dinner in honour of the visiting Grand Duke Nicholas of Russia. Carême had previously cooked for Napoleon, the Rothschilds and the Tsar. But on that cold night in 1817, Carême outdid all his previous achievements – creating 127 dishes. The evening’s pièce de résistance was a 4ft-high Turkish mosque constructed entirely out of marzipan, although there were pigeon pies, saddles of lamb and a hundred other delicacies. So pleasurable was the feast that the Prince Regent exclaimed: “It is wonderful to be back in Brighton where I am truly loved.” – Blow Out! History’s 10 Greatest Banquets
Read more about food, entertainment, and the master of Uppark in the following links:
Jane Austen's World 
Lady Fetherstonhaugh certainly knew how to entertain a crowd – surely the visitor’s were staying for more than one meal though!
You’re probably right Kalianne. Most likely Lady F. was making a grocery list for a protracted stay for her guests. However, it was common to serve a number of courses, each with a variety of choices at one meal. The waste was astounding! To gain insight on what an ordinary meal for gentry was like in those days, click on my link, An English Meal. In it I quote Louis Simond, who traveled to England in 1811 and wrote down his observations.
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