[Sca-cooks] Dating "Remove"

[Johnna Holloway]

For those wondering--
Course from OED as pertaining to food--

Each of the successive parts or divisions of a meal, whether consisting
of a single dish, or of a set of dishes placed upon the table at once.

  C. 1325 Coer de L. 3429 Fro kechene come the fyrste cours, With
      pypes, and trumpes, and tabours.

  C. 1386 Chaucer Sqr.'s T. 58 It nedeth nat for to deuyse At every
      cours the ordre of hire servyse.

  C. 1477 Caxton Jason 119 How many course and how many dishes at
      euery cours ther were seruid.

  1599 Minsheu Dial. Sp. & Eng; (1623) 6 Bring us some Olives for
      the third course.

Johnnae


Elise Fleming wrote: snipped

>C. Anne Wilson (_The Appetite and the Eye_, Edinburgh University Press,
>1991 pp. 109-112) write: "The second edition of Henry Howard's _England's
>Newest Way in All Sorts of Cookery, Pastry, and All Pickles that are Fit to
>be Used_, published in 1708...(includes) the recently adopted usage of the
>'remove' (a dish to be succeeded by another).  The circle at the head of
>the first-course table is inscribed: 'A pottage, for a remove Westphalia
>ham and chickens'.  The pottage (very soon to be replaced on the
>diagrammatic table-settings by one of the new thinner soups) was served out
>to everyone present, and its large serving-bowl or tureen was then removed.
>In its place was set the item of meat or fish written in the lower half of
>the circle.  The soup and its 'remove' or replacement marked the first step
>towards a different division of the courses which led eventually, after the
>coming of Russian service early in the nineteenth century, to the usual
>sequence of courses at today's formal dinners."
>>It would seem that the OED is off by about 75 years since the word is
>printed on the page reproduced in Wilson's book.  Well, technically, the
>page that is reproduced is from the _third_ edition, 1710, but still before
>1773.
>
>Alys Katharine,