'St Andrews Day or Burns' Club Dinner', Edinburgh, 1826 - Table-settings for 'A Dinner of Seven Dishes' and a 'St. Andews Day or Burns' Club Dinner'

This page from 'The Cook and Housewife's Manual' by Margaret Dods shows a table setting for the second course of a St Andrew's Day or Burns' Club dinner. The dishes include both savouries such as potted calf's head and desserts such as Orange Marmalade Tart or Curd Florentine. Margaret Dods was the pseudonym of Isobel Christian Johnston, the wife of an Edinburgh publisher and herself a novelist and the editor of 'Tait's Magazine'. The name was taken from a character in the novel, 'St Ronan's Well' written by Sir Walter Scott (1771-1832), a friend of Isobel. At the beginning of the nineteenth century it was still the custom to place all the dishes on the table together, with guests helping themselves or being served by servants. Later in the century, the dishes were placed on a sideboard and brought to the table in sequence.

Collection

The Laird's Kitchen

Inventory Number

4503052

Title

'St Andrews Day or Burns' Club Dinner', Edinburgh, 1826 - Table-settings for 'A Dinner of Seven Dishes' and a 'St. Andews Day or Burns' Club Dinner'

Object Type

PhysicalObject

Measurements

- 100 x 178mm