Interpreting the Meal: Breakfast
With this in mind, a side table was laid with a variety of cold dishes such as fowls, pheasants, partridges, tongue, ham, cured/kippered fish, and cold patés. For this scenario at Riversdale, ham, beef tongue, and cheeses are on the sideboard. If hot dishes were to be served, they would be brought out for the diners when they were sat at table. Such items would be mutton kidneys, a la brochette (meats skewered and broiled over a small spit, possibly right in the dining room hearth), new laid eggs, eggs and bacon, broiled cutlets, lark a la minute, and deviled fowl. As you can see in the Riversdale scene, at each place setting eggs and bacon have been prepared to order and served hot to those seated at the table.