1830’s Women and Carving at Table

“A lady who has to preside at table should make herself acquainted with those parts of each dish that are esteemed prime, and, as far as possible, divide a portion to each of her guests.” – The Housekeeper’s Guide, 1838

This is rather a laborious office to devolve upon a female, and every thing should be done that fore-thought can dictate to render it easy.

• A seat rather higher than ordinary, that she may command the table: 

• the dish placed as near the front as will admit of her own plate: 

• the joints of loins, necks, etc… properly divided by the butcher: 

• a knife well sharpened, and of shape and sizes suitable to the purpose required. For a large fleshy joint a long blade, for smaller joints a shorter knife, but strong; 

• for ham or bacon a middling sized knife, pointed and and worn thin at the edge, answers best; 

• and for game or poultry a strong, short knife, sharp pointed, and a little curved. A guard-fork is desirable, especially for large joints. The dish large enough to admit of moving the contents without splashing the gravy. 

A lady who has to preside at table should make herself acquainted with those parts of each dish that are esteemed prime, and, as far as possible, divide a portion to each of her guests. It sometimes happens that a part not esteemed prime is preferred, which enables the carver the better to supply her other guests.—From “The Housekeeper's Guide: Or, A Plain & Practical System of Domestic Cookery,” by Esther Copley, 1838

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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

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Etiquette and Punctuality in Meals

The person whose business it is to lay the cloth must have it quite ready, with plenty of warm plates, a few minutes before time, and be at leisure to carry in the dinner the moment it is taken up. Masters and mistresses who expect to have their cooking properly done, should see that the cook is furnished with every convenience.

Punctuality in a cook is no mean virtue. Employers who expect a cook to be punctual should be so themselves. To secure punctuality, the cook should exercise thought and early rising. In case of company to dinner, the cook should be as early as possible apprized of it, that she may prepare soups, jellies, and other made dishes the day before, or at least early in the morning, before the bustle of roasting and boiling comes on, and before it is necessary to prepare the fire for those purposes.

There should be no after-thoughts in the arrangements for dinner, but let the cook have at once specific orders of all that will be required, that she may allow the exact time necessary for each article, and have each ready at hand to set forward in due succession. Pepper, salt, flour, mustard, etc… should be kept in regular supply for the daily business of cooking. 

Even in a small family, a quarter of an hour should be allowed for serving up dinners, and at least as long a time for unforseen delay and hindrances. The person whose business it is to lay the cloth must have it quite ready, with plenty of warm plates, a few minutes before time, and be at leisure to carry in the dinner the moment it is taken up. Masters and mistresses who expect to have their cooking properly done, should see that the cook is furnished with every convenience.– 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