Serpentine Antiques has dated this piece to the Victorian era.
The handle is thick tapering cylindrically carved ivory, which is in perfect condition, also having a lovely patina and lustre.
Fish etiquette has always been very important historically. Fish slices began to be used at the dinner table during the early 1700s. They remained popular throughout the 1800s and early 1900s. The blades of fish slices are often made from silver or silver plate as a steel blade would ruin the delicate taste of the fish.
The 1860 advice manual 'The Habits of Good Society' gives clear advice on how to carve and serve different types of fish. It demonstrates the importance of etiquette at the dinner table during this period:
"Fish is cut with a large flat silver knife or fish slice, never with a common one. Of small fish, you send one to each person. All the larger flat fish, such as turbot, John Dorey, brills, &c., must be first cut from head to tail down the middle, and then in portions from this cut to the fin, which being considered the best part, is helped with the rest. Fried soles, on the other hand, are simply cut across, dividing the bone. The shoulder is the best part, and should be first helped. Salmon, being laid on the side, is cut down the middle of the upper side, and then across from the back to the belly. A boiled mackerel serves for four people. The fish-knife is passed from tail to head under the upper side, which is then divided into two. Cod is always crossways".
Size-fork 10.25 inches long by 2.25 inches wide. Knife 13.25 inches long by 1.75 inches wide.
Very comfortable and weighty to hold, this set is not only still useful for serving fish, but also for cake, pie and serving meat.
A truly lovely set in very good condition.
Serpentine Antiques has dated this piece to the Victorian era.
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