by permission of Andrew Fletcher of Saltoun
Formal dining became fashionable in the 18th century. Table plans were introduced, such as this one for a supper at Saltoun Hall.
In advance of the meal, this plan was drawn showing where to place each dish on the dining table.
All the courses were placed on the table at once, and diners helped themselves.
Supper was a one-course meal with vegetable and dessert dishes as well as meat and fish, including:
- Almond custard
- 'Green peese' [sic]
- Boiled chicken and lemon sauce.