The most convenient and easy-going luncheons are served from the buffet or side-table, and the guests help themselves to cold ham, tongue, roast beef, etc. The fruit and wine and bread should stand on the table.
Each chair has in front of it two plates, a napkin with bread, two knives, two forks and spoons, a small salt-cellar, and three glasses—a tumbler for water, a claret glass, and a sherry glass.
Bouillon is sometimes offered in summer, but not often. If served well, it should be in cups. Dishes of dressed salad, a cold fowl, game, or hot chops, can be put before the hostess or passed by the servant. Soup and fish are never offered at these luncheons. Some people prefer a hot lunch, and chops, birds on toast, or a beefsteak, with mashed potatoes, asparagus, or green pease, are suitable dishes.
It is proper at a country place to offer a full luncheon, or to have a cold joint on the sideboard; and after the more serious part of the luncheon has been removed, the hostess can dismiss the servants, and serve the ice-cream or tart herself, with the assistance of her guests. Clean plates, knives, and forks should be in readiness.
In England a "hot joint" is always served from the sideboard. In fact, an English luncheon is exactly what a plain American dinner was formerly—a roast of mutton or beef, a few vegetables, a tart, some fruit, and a glass of sherry. But we have changed the practice considerably, and now our luxurious country offers nothing plain.
In this country one waiter generally remains during the whole meal, and serves the table as he would at dinner—only with less ceremony. It is perfectly proper at luncheon for any one to rise and help himself to what he wishes.
Tea and coffee are never served after luncheon in the drawing-room or dining-room. People are not expected to remain long after luncheon, as the lady of the house may have engagements for the afternoon.
In many houses the butler arranges the luncheon, table with flowers or fruit, plates of thin bread-and butter, jellies, creams, cakes, and preserves, a dish of cold salmon mayonnaise, and decanters of sherry and claret. He places a cold ham or chicken on the sideboard, and a pitcher of ice-water on a side-table, and then leaves the dining-room, and takes no heed of the baser wants of humanity until dinner-time. An underman or footman takes the place of this lofty being, and waits at table.
In more modest houses, where there is only a maid-servant or one man, all arrangements for the luncheon and for expected guests should be made immediately after breakfast.
If the children dine with the family at luncheon, it, of course, becomes an important meal, and should include one hot dish and a simple dessert.