What were meals like for Jane Austen (b. 1775) and her counterparts in the Georgian Era?

 Dinner was the main meal, eaten at any

time in the afternoon between two and

five o'clock.  The timing of dinner was

related to the hours of daylight, since

the cooks needed to work in daylight, 

especially for formal dinners with guests

where preparations could take hours.

Dinnertime for the elite became later

and later, and in contrast to the meager

breakfast, a formal dinner could be a

dazzling array of food. The first course,

served on the table all at once, had

numerous dishes, and was followed

by a second course with a smaller

selection of meats and fish, along

with savoury and sweet items.  

Finally, a selection of nuts, sweetmeats,

and occasionally fruit constituted

the dessert course, at which point

the servants withdrew.

AN EXAMPLE :

I gave them for dinner, a couple

of chicken boiled and a tongue, a leg

of mutton boiled, and capers, and

batter pudding for the first course.

Second, a couple of ducks roasted

and green peas, some artichokes,

tarts, and blamange.  After dinner,

almonds and raisins, oranges, and

strawberries.  Mountain and port wines.