[Sca-cooks] Question remove vs. course

[Sharon Palmer]

>Wilson continues with the following explanation which I quoted in my 
>article.  "...there is even 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 was served out to everyone 
>present, and its large serving-bowl or tureen was then removed 
>(emphasis mine). 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."
>

I find this interesting to compare to the German "Beyessen" (or 
beiessen), which Rumpolt uses for a hot dish served at the end of the 
first course (Erst Gang), after everyone had been seated.
Ranvaig