Regency fare

The Prince Regent indulged in food and it was said of him that he never restrained himself from any table. In one month’s time at Carlton House the household used 5,264 pounds of meat excluding sausage, pork and poultry. Those items were also consumed in varying amounts. At any given time there were close to 120 people eating at the Regent’s table. But that means that each guest had to eat at least more than a pound of meat a day. Any of the left-over dishes the servants ate and they were also given their own “joint of meat”.

In January 1817 at the Brighton Pavilion, the menu consisted of over a hundred dishes for the Regent and his guests. The dishes were placed in the middle of the table and servants would bring each dish to guests to serve them. Conversation was continually interrupted by guests asking servants for certain dishes.

One guest complained that the servants always offer the ladies the dishes first and some guests are offered the same dish 2 or 3 times while some unhappy fool sits without any options at all.

In smaller households hostesses began putting the dishes in the middle of the table and letting the guests serve themselves as they passed it along the table. It was more harmonious. But in order for this to work you could not have as many dishes otherwise you would be passing dishes all night and never have a chance to eat.

The working class’s main staple, you would think would be bread. However, bread cost a schilling, the same price for 20 pounds of potatoes. So they more than not survived on potatoes. If they received a higher wage, they would add tea, sugar and bread to their diet.  

So working as the staff of a grand home was desirable as it provided better food and often lodging.