Serpentine Antiques has dated this piece to the 1880s.
The beautifully shaped slice is pierced with foliate piercings, and skilfully engraved with a heron among the reeds on water, while the fork is also pierced. Both have wonderful pistol grip handles with foliate chasing.
They are contained in the original case, lined with striking blue lining.
Size-slice 12.5 inches long by 2.5 inches wide; fork 9.75 inches long by 2 inches wide. Case overall is 14.25 inches long by 4.75 inches wide.
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".
These servers are still used for their original purpose, but now also often used to serve cake and other desserts.
In very good condition.
Serpentine Antiques has dated this piece to the 1880s.
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