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If there are many guests, two soups may be served, with one at each end. The other serving dishes, matching in size and shape across the table or on the diagonal, are placed on the table but remain covered. [see diagram from Frazer 1791, 1820 and Briggs 1794 below right] A few authors, such as Mrs. Parkes [see below] wrote to put it at the top. Once the soup has been served and finished, the bowls and tureen are removed and the 'remove' put in its place. Then all the other dishes are uncovered and the first course continues. The picture is by Mary Ellen Best in 1838.
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If there is any remove for the fish or soup, ring the bell, that it may be in readiness...Before you remove the fish and soup fr
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Cosnett, Thomas. The Footman's Directory, London: 1823
Nor, unless the party is a large one, is it as usual as it was to have two dishes of fish, and two tureens of soup. One of each, for a party of nine or ten is thought enough, the soup is placed at the top of the table, the fish at the bottom.
Parkes, Mrs. Wm. Domestic Duties. London, NY 1829
©2009 Patricia Bixler Reber
hearthcook.com
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