Eating out
Eating out
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).
Catalogue reference: RAIL 1015/2 (18 June 1901)