Gilded Age Formal Lunch Etiquette

If a lady gives a more formal lunch, and has it served à la Russe, the first entrée– let us say chops and green pease– is handed by the waiter, commencing with the lady who sits on the right hand of the master of the house. This is followed by vegetables. Plates having been renewed, a salad and some cold ham can be offered. The waiter fills the glasses with sherry, or offers claret. When champagne is served at lunch, it is immediately after the first dish has been served, and claret and sherry are not then given unless asked for.

If a hot luncheon is served, it is not etiquette to put the vegetables on the table as at dinner; they should be handed by the waiter. The luncheon-table is already full of the articles for dessert, and there is no place for the vegetables. The hot entrées or cold entrées are placed before the master or mistress, and each guest is asked what he prefers. The whole aspect of luncheon is thus made perfectly informal.

If a lady gives a more formal lunch, and has it served à la Russe, the first entrée– let us say chops and green pease– is handed by the waiter, commencing with the lady who sits on the right hand of the master of the house. This is followed by vegetables. Plates having been renewed, a salad and some cold ham can be offered. The waiter fills the glasses with sherry, or offers claret. When champagne is served at lunch, it is immediately after the first dish has been served, and claret and sherry are not then given unless asked for.

After the salad a fresh plate, with a dessert-spoon and small fork upon it, is placed before each person. The ice-cream, pie, or pudding is then placed in front of the hostess, who cuts it, and puts a portion on each plate. After these dainties have been dis- cussed, a glass plate, serviette, and finger-bowl are placed before each guest for fruit. The servant takes the plate from his mistress after she has filled it, and hands it to the lady of first consideration, and so on. When only members of the family are present at luncheon, the mistress of the house is helped first by the servants.

Fruit tarts, pudding, sweet omelette, jellies, blanc- mange, and ice-cream are proper desserts for luncheon; also luncheon cake, or the plainer sorts of loaf-cake.–From “Manners and Social Usages,” by Mrs. John Sherwood, 1884

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