English Breakfast

In 1776, Margaret Dodds invited seven friends for "a simple breakfast" at her London townhouse. Author Samuel Johnson was one of the guests and he later wrote that "even though the meal was served on a large buffet table, there were nine servants in attendance, five to fill our plates when first we went to the buffet and four to ensure that our plates would never again be empty."

The supposedly simple breakfast menu included oatmeal with sweet cream, smoked herrings, sardines with mustard sauce, grilled trout with white butter sauce, cold veal pies, grilled kidneys, sausages with mashed potatoes, beef tongue with hot horseradish sauce, and, in Dr. Johnson's words, "enough bacon to feed a hungry army". There were three kinds of fresh bread and four kinds of rolls, with a choice of spreads including butter, honey, orange marmalade, and jams made from raspberries, cherries and apples. The beverages offered included French and Spanish brandies, fresh apple cider, tea and coffee.

English breakfast might also included kippers. Kippers are usually herring or a young salmon split, cleaned, boned, dried, and rubbed with salt and pepper. Then fried or baked and served hot at the breakfast table.

Breakfast Serving Pieces
hot water urn	teapot on stand	rolltop buffet meat server
Bristol Blue glass Brandy decanter	fish slice server	detail
sauce boats	bread basket	coffee pot with ebony handle
Furnishings
The breakfast buffet would be laid out on this serpentine front mahogany sideboard.
The dumbwaiter would hold condiments like the marmalade and jams.	The breakfast beverages would be served from the pier cabinet.
Guests will sit at the mahogany table with servants standing behind waiting to be of service.
No need to get out of your chair; just eat and converse. The servants will keep your cup and plate filled.

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