The History of the Art of Tablesetting: Ancient and Modern, from Anglo-Saxon Days to the Present TimeDe Vinne Press, 1921 - 65 pages |
Other editions - View all
The History of the Art of Tablesetting: Ancient and Modern, from Anglo-Saxon ... Claudia Quigley Murphy No preview available - 2018 |
The History of the Art of Tablesetting: Ancient and Modern, from Anglo-Saxon ... Claudia Quigley Murphy No preview available - 2017 |
The History of the Art of Tablesetting: Ancient and Modern, from Anglo-Saxon ... Claudia Quigley Murphy No preview available - 2018 |
Common terms and phrases
accom accompanied Anglo-Saxon Apostle Spoon apples Banquet of Sweetmeats bowl bread and butter butter plate carver carving cereals chafing-dish charming cheese cheese-knife Cleremont Colonial design compote course cover crackers culinary art cup of tea daintily decorated desired dessert dining dressing early Colonial Eggs England ewer finger-bowl fingers Flatware formal luncheon French toast fruit plate fruit-knife fruit-spoon fruits are served glass Gorham graceful guests are seated Henry VII hire honor Horace Walpole host hostess inches knife knives lady laid laver linen live London meal is announced meat Oysters panied peaches period placed plate containing platter Plymouth porringer Potato Ring Queen removed salad Salt Cellar Samuel Pepys sauce sche service plate Service Service serving spoon Shirred Eggs silence cloth silver dishes silver spoon silversmith Sir-Loin small plates soup supplied table service tablesetting tableware Tea-pot tea-wagon toast tray trencher usually served vegetable dish waitress may bring waitress pass
Popular passages
Page 62 - Now stir the fire, and close the shutters fast, Let fall the curtains, wheel the sofa round, And while the bubbling and loud hissing urn Throws up a steamy column, and the cups That cheer but not inebriate, wait on each, So let us welcome peaceful evening in.
Page 24 - For while with their knife which they hold in one hand they cut the meate out of the dish, they fasten their forke which they hold in their other hand upon the same dish...
Page 54 - Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; And lastly o'er the flavoured compound toss A magic soupcon of anchovy sauce.
Page 13 - Then came two others, one with the rod again, the other with a salt-cellar, a plate, and bread; when they had kneeled as the others had done, and placed what was brought upon the table, they too retired with the same ceremonies performed by the first. At last came an unmarried lady (we...
Page 13 - At last came an unmarried Lady (we were told she was a Countess) and along with her a married one, bearing a tasting-knife ; the former was dressed in white silk, who, when she had prostrated herself three times in the most graceful manner, approached the table, and rubbed the plates with bread and salt, with as much awe as if the Queen had been present...
Page 14 - When they had waited there a little while the Yeomen of the Guard entered, bare-headed, clothed in scarlet, with a golden rose upon their backs, bringing in at each turn a course of...
Page 15 - At the end of all this ceremonial a number of unmarried ladies appeared, who, with particular solemnity, lifted the meat off the, table, and conveyed it into the queen's inner and more private chamber, where, after she had chosen for herself, the rest goes to the ladies of the court.
Page 15 - England, being carefully selected for this service, were bringing dinner, twelve trumpets and two kettle-drums made the hall ring for half an hour together. At the end of...
Page 13 - ... who, when she had prostrated herself three times, in the most graceful manner, approached the table, and rubbed the plates with bread and salt, with as much awe as if the queen had been present. When they had waited there a little while, the yeomen of the guard...