If only one or two guests are present, serve them
first, commencing with the ladies and the principal
guest. At a formal dinner-party, where there are
a number of guests, commence with the lady on
the right-hand side of the host (the principal guest),
and continue straight round the table irrespective of
sex. It is not then the custom to serve the ladies
before the gentlemen. If there are several maids
in attendance, the two sides of the table may be
served simultaneously, commencing with the lady
seated next the host on each side. In the case of
small tables, the one where the principal guests
are seated should be served first.
THE DIFFERENT COURSES
Hors d’CEuvre. — These are generally served on
little china or glass dishes, and placed on the plate
before dinner is announced — especially in the case
of oysters — or a choice of several kinds may be
offered on a small tray, and any accompaniments
handed with them.
Soup. — If the soup is served from the side and
the dinner consists of numerous courses, three-
quarters of a ladleful will be sufficient to give as a
helping. If there are two different soups, the
waitress should take a plate of each and offer a
choice ; if only one, she should take a plate of soup
in ono hand and a plate of croutons or pulled bread
in the other. Parmesan cheese may also be served
with clear soup.
Fish. — The waitress should take a portion of fish
in the right hand, and the sauce or other accom-
paniment in the left. If there is a choice, she
should take a portion of each kind, and the accom-
paniments would be offered by a second waitress.
Dressed fish or fish entries should be handed round
in the dish.
Entries. — A hot or cold plate as required must
first be put down to each person, and it must be
seen that they have the necessary knives and forks.
The entree must then be handed with a spoon and
fork in readiness in the dish. Entrees are always
handed, no matter how simple the dinner.
Joints and Game. — Unless these have been carved
beforehand, the head waitress must be able to help
them neatly from the side and serve them out
in small portions, which must be handed round,
followed by their various accompaniments.
Salad. — A small salad plate should be put to the
left of each guest before the salad is carried round.
The salad itself should be mixed at the side or in
the kitchen, and handed in the bowl with the salad
spoon and fork in readiness. If not partaken of,
the special plate should be removed.
Sweets and other Entremets are usually handed
in the same way as entrees, a hot or cold plate with
necessary fork or spoon and fork being put before
each guest previously. In the case of any sweet
requiring cutting, such as tart, this would be
served out in portions from the side. Savouries
are also handed round in the same way as entrees.
Cheese. — It is not customary to serve plain cheese
at a formal dinner, but when it is desired it is
usually handed in a dish with different divisions
containing cheese in small pieces, butter, and one
or two different kinds of biscuits. A small plate
and knife would be put down to each guest before
the dish is handed.
Page 1036
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If only one or two guests are present, serve them first, commencing with the ladies and the principal guest. At a formal dinner-party, where there are a number of guests, commence with the lady on the right-hand side of the host (the principal guest), and continue straight round the table irrespective of sex. It is not then the custom to serve the ladies before the gentlemen. If there are several maids in attendance, the two sides of the table may be served simultaneously, commencing with the lady seated next the host on each side. In the case of small tables, the one where the principal guests are seated should be served first.
THE DIFFERENT COURSES
Hors d’CEuvre. — These are generally served on little china or glass dishes, and placed on the plate before dinner is announced — especially in the case of oysters — or a choice of several kinds may be offered on a small tray, and any accompaniments handed with them.
Soup. — If the soup is served from the side and the dinner consists of numerous courses, three-quarters of a ladleful will be sufficient to give as a helping. If there are two different soups, the waitress should take a plate of each and offer a
choice ; if only one, she should take a plate of soup in one hand and a plate of croutons or pulled bread in the other. Parmesan cheese may also be served with clear soup.
Fish. — The waitress should take a portion of fish in the right hand, and the sauce or other accompaniment in the left. If there is a choice, she should take a portion of each kind, and the accompaniments would be offered by a second waitress. Dressed fish or fish entries should be handed round in the dish.
Entries. — A hot or cold plate as required must first be put down to each person, and it must be seen that they have the necessary knives and forks. The entree must then be handed with a spoon and fork in readiness in the dish. Entrees are always handed, no matter how simple the dinner.
Joints and Game. — Unless these have been carved beforehand, the head waitress must be able to help them neatly from the side and serve them out in small portions, which must be handed round, followed by their various accompaniments.
Salad. — A small salad plate should be put to the left of each guest before the salad is carried round. The salad itself should be mixed at the side or in the kitchen, and handed in the bowl with the salad spoon and fork in readiness. If not partaken of, the special plate should be removed.
Sweets and other Entremets are usually handed in the same way as entrees, a hot or cold plate with necessary fork or spoon and fork being put before each guest previously. In the case of any sweet requiring cutting, such as tart, this would be served out in portions from the side. Savouries are also handed round in the same way as entrees.
Cheese. — It is not customary to serve plain cheese at a formal dinner, but when it is desired it is usually handed in a dish with different divisions containing cheese in small pieces, butter, and one or two different kinds of biscuits. A small plate and knife would be put down to each guest before the dish is handed.