An aspect of the Regency that is so different from today were the menus. Granted, we read much more about the meals of the wealthy than the poor, but it gets me thinking about managing the meals in one of those grand homes.
Just for fun, I have a passage for you from the The Poor Relation, by Marion Chesney, published in 1984. It gives us a taste of the type of menu expected for breakfast at a country house party:
“Amaryllis walked over to the sideboard, which was laden with cold joints, collared and potted, meats, cold game, veal and ham pies, game and rumpsteak pies, and dishes of mackerel, whiting, herring, dried haddock, mutton chops, rump steak, broiled sheep’s kidneys, sausages, bacon, and eggs.”
One more thing to be thankful for is that we don’t have to plan or prepare meals like this!
If you’ve read even a few Regencies, you’ll have come across the concept of young ladies being prepared for the marriage market. One way they prepared was by learning to run a large home and its staff of servants. Many rules operated in this arena, and the young lady had to master them all.
Today, we have other things to master, such as shopping, cooking meals, cleaning (oh, where are those servants?) and possibly gardening, a home business, home education and more. God still equips his saints and doesn’t give them more than they can handle, with or without servants. The following proverb applied then and does today:
She looks well to the ways of her household and does not eat the bread of idleness. Proverbs 31:27
It’s always amazing when we notice how God’s word is so timeless!