Description
19th century Victorian wonderful pair of ivory and silverplate fish servers by famous makers Walker and Hall, in the original blue velvet and satin lined fitted case.
The blade and tines are engraved with leafy carvings, as well as a fish to the knife blade, while the ferrules and terminal are designed with raised leaves. The handle is thick tapering cylindrically carved ivory, which is in perfect condition, also having a lovely patina and lustre.
Fish etiquette has always been very important historically. Fish slices began to be used at the dinner table during the early 1700s. They remained popular throughout the 1800s and early 1900s. The blades of fish slices are often made from silver or silver plate as a steel blade would ruin the delicate taste of the fish.
The 1860 advice manual 'The Habits of Good Society' gives clear advice on how to carve and serve different types of fish. It demonstrates the importance of etiquette at the dinner table during this period:
"Fish is cut with a large flat silver knife or fish slice, never with a common one. Of small fish, you send one to each person. All the larger flat fish, such as turbot, John Dorey, brills, &c., must be first cut from head to tail down the middle, and then in portions from this cut to the fin, which being considered the best part, is helped with the rest. Fried soles, on the other hand, are simply cut across, dividing the bone. The shoulder is the best part, and should be first helped. Salmon, being laid on the side, is cut down the middle of the upper side, and then across from the back to the belly. A boiled mackerel serves for four people. The fish-knife is passed from tail to head under the upper side, which is then divided into two. Cod is always crossways".
Size-fork 10.25 inches long by 2.25 inches wide. Knife 13.25 inches long by 1.75 inches wide.
Very comfortable and weighty to hold, this set is not only still useful for serving fish, but also for cake, pie and serving meat.
A truly lovely set in very good condition.
Please click on my personal website link in the top left column of this page, or go to www.serpentineantiques.co.uk to see additional items not listed on this site. If you would like additional photos, I am happy to provide them.
Inventory is located in different locations, so please email to verify availability. Thank you.
Internal Ref: 5416
19thC Victorian superb pair of ivory and silver plate fish servers in original fitted case by famous makers WALKER AND HALL.
Price
SOLD
Item Ref
5416
Description
19th century Victorian wonderful pair of ivory and silverplate fish servers by famous makers Walker and Hall, in the original blue velvet and satin lined fitted case.
The blade and tines are engraved with leafy carvings, as well as a fish to the knife blade, while the ferrules and terminal are designed with raised leaves. The handle is thick tapering cylindrically carved ivory, which is in perfect condition, also having a lovely patina and lustre.
Fish etiquette has always been very important historically. Fish slices began to be used at the dinner table during the early 1700s. They remained popular throughout the 1800s and early 1900s. The blades of fish slices are often made from silver or silver plate as a steel blade would ruin the delicate taste of the fish.
The 1860 advice manual 'The Habits of Good Society' gives clear advice on how to carve and serve different types of fish. It demonstrates the importance of etiquette at the dinner table during this period:
"Fish is cut with a large flat silver knife or fish slice, never with a common one. Of small fish, you send one to each person. All the larger flat fish, such as turbot, John Dorey, brills, &c., must be first cut from head to tail down the middle, and then in portions from this cut to the fin, which being considered the best part, is helped with the rest. Fried soles, on the other hand, are simply cut across, dividing the bone. The shoulder is the best part, and should be first helped. Salmon, being laid on the side, is cut down the middle of the upper side, and then across from the back to the belly. A boiled mackerel serves for four people. The fish-knife is passed from tail to head under the upper side, which is then divided into two. Cod is always crossways".
Size-fork 10.25 inches long by 2.25 inches wide. Knife 13.25 inches long by 1.75 inches wide.
Very comfortable and weighty to hold, this set is not only still useful for serving fish, but also for cake, pie and serving meat.
A truly lovely set in very good condition.
Please click on my personal website link in the top left column of this page, or go to www.serpentineantiques.co.uk to see additional items not listed on this site. If you would like additional photos, I am happy to provide them.
Inventory is located in different locations, so please email to verify availability. Thank you.
Internal Ref: 5416
This item is SOLD and is no longer available to purchase.