29 Jul
0

Fish Service

 

There was a time when  formal dinners were served in courses — each one with its own set of dishware and utensils.  The fish course was presented before the game and meat courses, but after soup.

A fish set consisted of individual plates, a platter and a sauce dish.  Whether hand painted or transfer ware, each plate would be about 9″ in diameter, have gold edging and be decorated slightly differently from the others. 

It’s wonderful to find a service in tact.  Most sets date from about 1850 – 1900.  Prices for complete hand painted sets will range in the thousands, while transfer ware sets will be less.

 

 

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