Breakfast
Lunch and Afternoon Tea
In the early 18th
century, the upper classes had an elaborate breakfast at 9 or
Breakfast was a
lazy affair in the Irish Country House. The master and mistress of the house
were served tea and toast in bed before arising at the leisurely hour of 9 or
By the early 19th
century, breakfast might also include mutton chops, kippers and boiled eggs.
Marmalade became popular at this time, as surviving recipes show. A preserve of
the rich, marmalade was made by the housekeeper in the stillroom, from oranges
imported from
The Victorians liked
their food in great quantities and Mrs Beeton considered
cold joints, collared and potted meats or fish, mutton chops, bacon, eggs,
jam and tea as standard breakfast fare. Kedgeree, a dish of flaked smoked
haddock, boiled rice and eggs, was another favourite for breakfast, having
become popular among the British Colonials in
With
such a spread for breakfast, the Victorian lunch involved a surprising
number of courses. It began with a simple entrée, such as salmon mayonnaise
or risotto, followed by hot or cold meat dishes, salad, cheese, bread
and a dessert of pudding and fruit. Unless the family was entertaining,
these dishes were dainty rather than filling. Lunch was served by liveried
footmen in the á la Russe style, whereby the different courses
were served one after the other, rather than at the same time. When guests
were present, the ladies entered the dining room two-by-two, followed
by the gentlemen, who knew better than to take a lady’s arm as they did
at dinner. The Victorians did not linger long over lunch, and ladies kept
their bonnets on at the table, which must have limited their view of the
dishes laid before them! When no guests were present it was customary
for older children to join their parents at the luncheon table. |
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A
Victorian luncheon table |
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Tea
was not served with lunch, being reserved for the ritual of ‘afternoon
tea’. This was served by the parlour-maid between 4 and |
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A
Victorian teapot
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At
afternoon tea, the mistress of the house poured the tea for her guests
from a silver teapot into dainty cups of rare porcelain. She did not,
however, make the tea, as this was outside the realm of experience of
a respectable Victorian lady. Tea cosies were not used in fine society,
and should the tea go cold it was considered more polite to ring the bell
and order a fresh pot. Tea was served with thin slices of bread and butter,
cucumber sandwiches, and macaroons or other small cakes which the ladies
could nibble at delicately (as plates were not provided). The mistress
and her guests whiled away the late afternoon in this manner, exchanging
news and gossip as they sipped and supped in style. |
A
selection of dainty cakes and pastries suitable for afternoon tea (Mrs Beeton) |