There didn't seem to be such a thing as a "little dinner party" in Victorian days. A "nice little dinner" might have as many as a dozen guests, and the numbers just went up from there. A dinner might offer a dozen courses, and last for well over an hour. Many of the menus described below assume that the hostess has not only a cook but several servants to actually serve the guests. If one didn't have enough servants on staff for such an occasion, one often hired temporary servers to host a full dinner party.

How to Give a Nice Little Dinner (Cassell's Family Magazine, 1875)

A "nice little dinner" in Victorian days included 10 to 12 people; the entrees alone include oyster patties, curried rabbit, stewed kidneys, and beef olive - and that's just for "starters"!

Mrs. Muddle's Party, and How It Failed; Mrs. Fanshaw's Party, and How It Succeeded (Cassell's Family Magazine, 1875)

Wedding Breakfasts, by A.G. Payne (Cassell's Family Magazine, 1876)

The author doesn't seem to quite approve of them, but if one must have one, a menu is provided, including extensive instructions on how to prepare the cake.

Bachelor Parties, by Phillis Browne (Cassell's Family Magazine, 1878)

Catering for Children's Parties, by A.G. Payne (Cassell's Family Magazine, 1880)

This article opens with an intriguing discussion of how children have changed in "recent years," and notes that today, in the question of coffee vs. tea, most children prefer to drink coffee...

A Nice Little Dinner, by A.G. Payne (Cassell's Family Magazine, 1881)

Tips on recreating the Lord Mayor of London's annual November feast (the main course includes Turkey, "roasted English fashion", partridges, pheasants, golden plover, and goslings or "green geese").

Bill of Fare for Stand-Up Supper for 50 Persons (Young Ladies' Journal, 1882)

Breakfast for 12 Persons (Young Ladies' Journal, 1882)

Supper for Fancy Dress Ball for 40 Persons (Young Ladies' Journal, 1882)

Wedding Breakfast for 30 Persons (Young Ladies' Journal, 1882)

Includes a diagram of how the table should be laid and where the various dishes should be placed.

How We Managed Our Wedding Breakfast, by Lizzie Heritage (Cassell's Family Magazine, 1883)

How We Entertained Our Elders by Lizzie Heritage (Cassell's Family Magazine, 1884)

Recipes and tips for a dinner party.

Eric's Birthday Party by Lizzie Heritage (Cassell's Family Magazine, 1884)

Recipes and tips for a birthday celebration.

My "At Home" and How I Managed It (Girl's Own Paper, 1885)

Includes a number of recipes for entertaining.

The Bride's First Dinner Party, by Phillis Browne (Girl's Own Paper, 1887)

How to arrange it and what to serve.

How I Entertained a Hundred People for 14 Shillings and a Halfpenny (Cassell's Family Magazine, 1887)

Breakfast Parties, by Laura Lathrop (Ingalls' Home Magazine, 1889)

Festive Fare (Cassell's Family Magazine, 1890)

Some interesting dishes for a dinner party, including roasted hare, grated Indian sandwiches, and chicken darioles.

Madge Vaughan's First Dinner Party, by C.E.C. Weigall (Girl's Own Paper, 1891)

A complete menu with recipes for a dinner party, from first course to cheese straws.

Wedding "At Homes" for People of Small Incomes, by C.E.C. Weigall (Girl's Own Paper, 1891)

An Afternoon Wedding, by Mary Pocock (Girl's Own Paper, 1898)

Includes several recipes and a gorgeous full-color print of a wedding party.

• See also Luncheons, Lunch Parties & Picnics