Regency Reader Questions: Supper Courses

Thanks for the question, Elizabeth, and for being a Regency Reader!

I share in my book Masquerade Balls in Regency Britain about the extravagances with upper class suppers during the Regency, including the large amount of wasted food following an event like a masquerade. I found one article that mentioned the piles leftover in a tone of both awe and a little disgust. Even as much of Britain’s population suffered rolling famines, food shortages, and resulting protests and riots, food served for the upper classes was served in enormous quantities that often produced piles of food waste.

I get the sense that aside from the showy suppers and meals, where the delicacies of the season were on offer to showcase wealth, that many folks only made as much as could be eaten. Alternatively, I could also see some leftovers be transformed into other meals like soups or stews (and some recipes reference this). Food preservation was a focus of scientific inquiry and invention (Encyclopaedia Britannica: Supplement to the 4th, 5th, and 6th Editions … With Preliminary Dissertations on the History of the Sciences. (1824). United Kingdom: (n.p.).) during the long Regency, including with the invention of the tin can, but a lot of that research and practice was focused on preserving fresh foods or meats rather than leftovers. The concept of leftovers didn’t really exist until the advent of the refrigerator, although there were known methods to pickle, cure, or salt any food remains – but typically still in their ingredient form rather than as a meal (The Curious History of Leftovers). I really think The New London Family Cook (1818) has some great information about seasonal meals, food preservation, markets, and how long food could last if you are interested in a deep dive.  However, this cookbook was likely for more middle-class or economizing households. The very wealthy would have considered most of these methods of watching waste gauche, at least according to everything I have read.

As the middle class population increased and broad sweeping reforms began to impact most facets of life toward the Victorian era, you would see more focus on charitable donations. Prior to this, much of feeding the poor was the responsibility of the parish. It would have been common for wealthier homes, particularly the estates, to gift food stuffs to dependents, but again more of the whole ingredients or fresh prepared foods rather than leftovers. I haven’t seen any evidence of regular or consistent feeding of others from the leavings of upper class extravagance, but I would guess that it happened.  I could easily see servants, workers, and even the poor feasting on the remains but generally that would have been thought insulting to a good household manager:

L. (1827). Domestic Economy, and Cookery: For Rich and Poor; Containing an Account of the Best English, Scotch, French, Oriental, and Other Foreign Dishes; Preparations of Broths and Milks for Consumption; Receipts for Sea-faring Men, Travellers, and Children’s Food : Together with Estimates and Comparisons of Dinners and Dishes …. United Kingdom: Longman, Rees, Orme, Brown and Green.

Feltham, J. (1802). The Picture of London, for 1803: Being a Correct Guide to All the Curiosities, Amusements, Exhibitions, Public Establishments, and Remarkable Objects, in and Near London; with a Collection of Appropriate Tables. For the Use of Strangers, Foreigners, and All Persons who are Not Intimately Acquainted with British Metropolis. United Kingdom: Lewis & Company.

I think this is a really interesting topic, so let me know if you would like to learn more about a particular aspect.

Thanks again for the question!