On the morning after the Guildhall banquet it was the custom each year to distribute the remains of the feast to deserving poor people selected by the committee. The food given away included something of everything on the menu, from the famous turtle soup and baron of beef to mousse de volaille au truffes and meringue a la vanille. Members of the committee, most of them wearing white aprons over their frock-coats act as distributors. The recipients are all residents in the City itself.