Gilded Age Royal Dining Etiquette

 

An American Breakfast Table of the Period

The dinners of the Czar and the richer Russian Princes are models of their kind. It was the Russians who invented the idea of serving the dishes all from the outside; hence a service à la Russe, which prevents the tablecloth from being smeared with gravy and other greasy substances. The choice porcelain and glass, the gold and silver, beautiful ornaments— these are the wonder of all travelers who visit Russia. 

The old fashion has returned again of a sort of elevated tray, or little table in the middle of the table, on which are placed the choice silver jugs, ornamented pieces, and the flowers, fruits, candied fruits — indeed, the ornamental pieces of the dinner. This sort of tray, to be at its best, should be of inlaid wood, bound in silver, and of the time of Louis Quinze. A real antique of this kind is highly prized in France, England and Italy. For the breakfast-table a rotating round china standard, in two parts for the jam, honey, butter, powdered sugar, potted meats, etc., and other belongings of a breakfast, is almost universal in England.— Harpers Bazaar, 1887

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

Etiquette of a Royal Palate

 “There is no worthier accomplishment for a man with a moustache than to take soup in an inoffensive manner… and by no means should the moustache be used to strain the soup.” Cornelia Dobbs’ 1908 “Guide to Manners” 

You wouldn't believe it from those fierce mustaches of his, but King Humberto of Italy has so great an affection for custards, and very sweet ones at that, that he would get up in the night to partake of one. To vary the custard eaten by ordinary mortals, however, this Royal personage has his flavored with tea.

Dishes That Kings and Queens are Fond Of ...

The saying “fit to set before a King” has rather lost its significance in these days when everybody knows what everybody else does, and when no two, be they Kings or commoners, do any one thing alike. It is safe to say, however, that Royalty, like the rest of human beings lives as “high” as circumstances will permit till dread indigestion waits on their appetites and makes life miserable for them. Queen Victoria, in her earlier years, though perhaps not being strictly speaking a gourmet, was fond of good things and plenty of them, but of late she has had to shade down both quality and quantity, till she is almost on the verge of being a vegetarian. 

The Prince of Wales probably has the art of dining down as fine as any gentleman, titled or otherwise, in the world. What he doesn't know about dining and the like isn't worth knowing. The Kaiser also knows palatable dishes when he sees them, though he hasn't the respect amounting to reverence that characterizes his uncle, Albert Edward, for a properly cooked and served dinner. Germany’s ruler cares for game, feathered game, more than for any other viand, affecting a special fondness for salmi or stew made of thrushes. Another Royal example of ability to recognize a good thing is furnished by the Czar of Russia, who is just disloyal enough to his country to confess publicly a preference for French cooking; this, however, doesn't say that he does not care for Russian cooking. In fact, it is said that a happy combination of French and Russian manners and methods is what tickles the palate of the Czar of all the Russias beyond expression. 

You wouldn't believe it from those fierce mustaches of his, but King Humberto of Italy has so great an affection for custards, and very sweet ones at that, that he would get up in the night to partake of one. To vary the custard eaten by ordinary mortals, however, this Royal personage has his flavored with tea. Queen Wilhelmina has an appetite that would do credit to any peasant in her domain, and no finicky things for her, if you please. She will have roast beef, mutton and fillet of beef and rump steak as her regular diet, and at her feasts on great occasions, also, if she can have her own way. Another Queen who goes in for roast beef is Christina, Regent of Spain. It isn't that she is over fond of this diet herself, but she believes firmly in its strength producing virtues, and she in this way sets her young son an example, for the young King needs considerable toning up by way of diet. All of which goes to show that royalties don't dine every day from nightingales’ tongues and the like, even though they might, nor upon any other, impossible viand.—Epicure, 1900

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

Royal Dinner Etiquette

An etiquette conundrum – Either this screen shot shows that the t.v. series “Victoria” is historically inaccurate, as she is not wearing her gloves (a breach of etiquette, but Queen Victoria’s poor etiquette was well known and expected for the television show) or this is a historically inaccurate portrayal of a Royal state banquet. And what on earth is that crumpled napkin doing on the table? – “The Queen never removes her gloves during dinner, except at state banquets. This is a singular piece of etiquette, and one would think that it would be exactly the reverse. Her gloves are new, of white kid, embroidered with black, never worn but once, and become, after using, the perquisites of the Ladies-in-Waiting.” 

Royal Dinners

Peeps at the Tables Where Things Are Served in State

 

The strict ceremonial of dinners of Queen Victoria has not changed since her assumption of the throne. A quarter of an hour before the time fixed for the repast —generally 8 o'clock—all the party invited to dine with the Queen meet in the Grand Salon and form themselves into a half circle about the door where she is expected to enter. The Queen, on entering, makes a beautiful courtesy (for which she is reknowned), then bows to the gentlemen, and gives her hand to the ladies, who courtesy deeply. She then goes in first to the table, accompanied generally by one of her sons. If any Imperial or Royal person is present, he sits at her right hand. But even in the case of General Grant she placed the Princess Beatrice between them. 

The Queen never removes her gloves during dinner, except at state banquets. This is a singular piece of etiquette, and one would think that it would be exactly the reverse. Her gloves are new, of white kid, embroidered with black, never worn but once, and become, after using, the perquisites of the Ladies-in-Waiting. The Queen has a small but beautiful hand. As soon as she has finished a certain “plat” everyone else stops eating of it, as when she finishes her fish everyone else stops eating fish, etc... After she has spoken to her guests on either side, conversation may become general, but in a subdued tone, always deferring to the sovereign. Sir Arthur Helps, who was her Private Secretary, used to tell an amusing anecdote of being snubbed by her for telling a rather funny story down the table, among the Ladies-in-Waiting, to relieve the monotony of a dreary dinner, when the Queen remarked: “What is it? We are not amused.” She has, however, a love for fun, and sometimes laughs heartily. 

The dinners at the Quirinal Palace in Italy are far more simple as to etiquette. The same formality is observed in the entrance of the King and Queen, but the conversation is more general and the Queen does not wear her gloves. She converses in English fluently. The King only speaks Italian and French, so the conversation is generally in those two languages. French, of course, is supposed to be a universal language. The dinners of Germany are not long, but they are formal and tedious, and the cooking does not commend itself to all tastes. The perfection of a dinner is found in London, generally at the house of Ambassadors, who combine the Excellencies of all nations with the follies of none. After asking the consent of the ladies present, the Italian and Turkish embassies allow the smoking of cigarettes between the salad and dessert. This fashion prevails in France and Russia, ladies smoking quite freely as men. 

The dinners of the Czar and the richer Russian Princes are models of their kind. It was the Russians who invented the idea of serving the dishes all from the outside; hence a service à la Russe, which prevents the tablecloth from being smeared with gravy and other greasy substances. The choice porcelain and glass, the gold and silver, beautiful ornaments— these are the wonder of all travelers who visit Russia. The old fashion has returned again of a sort of elevated tray, or little table in the middle of the table, on which are placed the choice silver jugs, ornamented pieces, and the flowers, fruits, candied fruits — indeed, the ornamental pieces of the dinner. This sort of tray, to be at its best, should be of inlaid wood, bound in silver, and of the time of Louis Quinze. A real antique of this kind is highly prized in France, England and Italy. For the breakfast-table a rotating round china standard, in two parts for the jam, honey, butter, powdered sugar, potted meats, etc., and other belongings of a breakfast, is almost universal in England.— Harpers Bazar, 1887

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