Taking to Table: Part One - Breakfast

Taking to Table: Part One - Breakfast

BREAKFAST:

FROM THE TEXT:

“For Breakfast:

The table should be laid with a clean, white cloth, the cups and saucers at one end, if for tea; at both ends, if for tea and coffee. The tea pot and coffee pot occupy the space between in front, and the urn at the back; the slop basin and milk jug should be placed to the left, and the cream and hot milk jugs to the right; the remainder of the table should be occupied in the center by the various dishes, while at the sides must be ranged a large plate for eggs, fish, etc., and a small plate for toast and rolls, etc., with a knife and fork for each person; the butter knives to the right of the dishes; and spoons in front of the hot dishes with gravy; the cruets should be placed in the centre of the table.”

TRANSLATION:
* Lay out the table with a white tablecloth.
* At each place of diner, set as follows:
- Plate
- Fork, knife, butter knife
- Glass
- Napkin and ring
- Water glass

At Head of Table, arrange as follows:

Option 1: Tea Tray
* Tea Tray lined with napkin or tea towel
* Tea Pot, hot water pot, and small plate for used spoons, slop basin, etc.
* Cups and saucers - in front of tea tray
* Small tray or holder for spoons – left side of tray
* Cream pitcher, Sugar bowl, and Hot Milk pitcher – right side of tray
* Tea strainer and slop basin, Cold Milk pitcher – left side of tray

Option 2: Tea and Coffee Service

* Tea Pot, Coffee Pot, and small plate for used spoons, slop basin, etc.
* Coffee urn and hot water pot in back of tea tray.
* Cups and saucers - in front of tray and at foot of table
* Small tray or holder for spoons – left side of tray
* Cream pitcher, Sugar bowl, and Hot Milk pitcher – right side of tray
* Tea strainer and slop basin, Cold Milk pitcher – left side of tray

Center of Table:

* Cruet Set
* Covered Cassarole 1 (Gravy or Porridge) and spoon - LEFT
* Covered Cassarole 2 (Gravy or Porridge) and spoon – RIGHT

Sides:

Platters with serving implements for:
* Eggs – FAR LEFT
* Fish – FAR RIGHT

* Basket or plate for rolls or biscuits - LEFT
* Toast Rack – RIGHT
* Covered Butter Dish – Left
* Preserves Caddy – Right

Sideboard Items:
* Removal tray
* Water pitcher
* Extra napkins
* Tray for dirty silverware


**NOTES:
I have added the following items based on other texts of the period that most likely would have been on the table for this meal:
* Spoon rack/tray
* Cream & Sugar
* Water glasses
* Removal tray (Sideboard – mentioned elsewhere in this text)
* Water pitcher (Sideboard – mentioned elsewhere in this text)
* Extra napkins (Sideboard – mentioned elsewhere in this text)
* Tray for dirty silverware (Sideboard – mentioned elsewhere in this text)
* Toast rack (mention is made elsewhere in this text)
* Butter dish
* Preserves caddy

DIAGRAM: (Breakfast Setting for Tea Only)

PHOTOGRAPHS: Service shown is a mid-19th century red transferware pattern and is period appropriate to 1870's. Serving implements, table coverings, and chairs are also original to the period.

Images 1 & 2: View from Foot of Table

Image 3: Individual Place Setting

Images 4 -6 : Views from Head of Table

View 7: Sideboard Setting