1830’s Tables and Arrangements

“… the prudent housekeeper will endeavour to secure variety and avoid extravagance, taking care not to have two dishes nearly alike (such as fowls and veal, or ducks and pork); and also avoiding, when several sorts are required, to have such as are quickly perishable, or will not bear rewarming or eating cold.” – The Housekeeper’s Guide, 1838

In providing for a family or for company the prudent housekeeper will endeavour to secure variety and avoid extravagance, taking care not to have two dishes nearly alike (such as fowls and veal, or ducks and pork); and also avoiding, when several sorts are required, to have such as are quickly perishable, or will not bear rewarming or eating cold. It is surprising how much waste is occasioned if these principles are overlooked in providing for a party.

When a large table is to be set out, and present at once a tasty appearance, it is usual to place nearly the whole provision at once; but if comfort is the object, it is much better to have each dish, and its accompanying sauces and vegetables sent up hot and hot.

For plain family dinners, soup or pudding is placed at the head of the table, and meat at the lower end: vegetables straight on each side of the middle, and sauce boats in the middle. Boiled meat at top; roast meat at bottom; soup in the middle. Then the vegetables and sauce boats at cross corners of the middle dish. 

Poultry or veal at top; ham or bacon in the middle, roast beef or mutton at bottom; boiled poultry at top; roast poultry or game at bottom. Vegetables and sauces so disposed as that the whole table shall present a covered appearance without being crowded.

Where there are several courses, the first consists of soups, stews, boiled fish, fricassees; poultry with ham, bacon, tongue or chine; and roast or boiled meats.

For second courses, birds and game of all sorts; fish fried, pickled, or potted; pigeon pies, patties, brawn, omelets, oysters stewed or scalloped, and lobsters or crabs.

Tarts, cheese-cakes, and sweet dishes of all kinds are sometimes placed with the second course, but more frequently form a separate course by themselves.

Cheese is sometimes accompanied on the table by things of a high relish, such as Dutch pickled herring, dried or potted salmon, anchovies, etc.. and generally by salad, cucumbers, and radishes.

The dessert is usually served in another room, which is a great accommodation both to the servants who can prepare it at leisure, and to the guests in quitting the smell of a hot dinner. 

A d'oyley, a finger glass, two wine glasses, china dessert plate, and silver knife, fork, and spoon, to each person. Every variety of fruit, fresh or preserved, is admissible, also biscuits and pound cake, with an epergne or stand of jellies in the middle. Varieties of wine are generally placed at each end.

The modern practice of dining late has given importance to the luncheon, and almost annihilated the supper meal. The following are suitable for either: soups, sandwiches of ham, tongue, dried sausage, or beef; anchovy toast or rusks; potted beef, lobster, or cheese; dried salmon, lobsters, cray fish, or oysters; poached eggs; patties; pigeon pies; sausages; toast with marrow (served on a water plate); mashed or scalloped potatoes; asparagus, brocoli, or sea-kale with toast; creams, jellies, puffs, cheese-cakes, preserved or dried fruits, salads, radishes, etc..., etc…

When a more substantial supper is desired it generally consists of either game, poultry, or fish: slices of cold meat; pies of pigeons, chicken, or game; rations or toasted cheese; lamb or mutton chops; cold poultry broiled with high seasoning, or fricasséed.—From “The Housekeeper's Guide: Or, A Plain & Practical System of Domestic Cookery,” by Esther Copley, 1838

🍽️Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Finger Glass Etiquette

The use of "finger glasses," or "finger bowls" after dinner is quite a modern innovation in Germany, introduced from England.

The use of finger glasses after dinner is quite a modern innovation in Germany, introduced from England. Until about ten years ago, glasses were indeed brought round at dessert at the very end of the meal, but this was for the purpose of rinsing the mouth, and a very comical sight it was indeed to see gentlemen and ladles, in plain dress or en grande tenue. washing their mouths at a sumptuously furnished table —or for the matter of that, in any private or public assembly room—instead of retiring to some private chamber for this purpose. In Bavaria it often happens that persons of talent, but without much knowledge of the manners of what is called polite society, are invited to dine with royalty, and not unseldom has the mistake above referred to been made there. 

The following little anecdote, however, contains the details of a practical joke played by a number of artists on a colleague still living who had for the first time received an invitation to dine with the Prince Regent at the schloss at Munich. Several masters of the brush had received similar invitations, and, as the painter in question was somewhat elated and excited by the honor conferred upon him, and at the same time singularly nervous and inquiring as to the way he would be expected to behave at the royal table, his confreres put their heads together and determined to play a practical joke upon him. He was accordingly told: 

“The first time anybody is invited to dine at Court, a special drink is handed round in glass bowls and the newly-invited guest is expected, according to strict etiquette, to take one of these bowls in his hand and to rise and exclaim, ‘I drink to the health of his Royal Highness,’ and then to quaff the contents of the bowl at a draught, make a profound bow towards the Prince Regent, and so resume his seat!’” The gentleman in question acted to the letter according to the instructions given him. To the manners of the Court must be attributed the suppression of all suspicion of a giggle, and it is stated that the royal host did not appear in the least disconcerted, but afterwards over the beer the merriment was unrestrained.— London Telegraph, 1901 

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia