|This menu of a London & North Western Railway
Company dinner at the Star and Garter Hotel, Richmond, in Surrey, is typical
of the full Edwardian dinner eaten by the upper classes. Two soups are served,
followed by a fish course and then entreés (such as quail),
before a joint is served with vegetables. Halfway through the meal a cooling
water-ice is served to refresh the palate before consuming the roast, accompanied
by salad, and then assorted puddings, ices and savouries. Dinner concludes
with coffee and dessert (fruit).