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A Georgian Dinner
Dinner would be served in a series of courses, each akin to a whole meal today. Food would be served in a buffet style and would include meat, game and fish. Symmetry played a very important role and all food would be brought to the table at the same time. If your dolls house is particularly grand a footman would be available to help each guest, but lacking this luxury, guests would have to serve themselves rotating the dishes around the table. Wine stood on the sideboard and was served as required. Drinking glasses were available blown in deep coloured glass. There was only one glass per guest and a cistern inside the sideboard would allow each glass to be rinsed between changes of course
Dessert was a separate course again. It typically consisted of fruit, sweets and more wine. At this point all unfinished dishes and dirty plates were removed from the dining room and the table and sideboard would be filled with decorative sweet meats. An epergne (similar to a cake stand) filled with fruit, candles and small fancies might be placed in the centre of the table. Depending on the skill of the house pastry chef, figures and shapes made from spun sugar and marzipan might be added forming small tableaux. Other features might have included glass and china pyramids filled with cream and jelly.
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