They carved the meat from the roast, served the vegetables with a fork and spoon all on fine china.
I can tell you that I was trained to do just that back in BOAC days and 747's in those days had 27 First Class on most flights. It went something like this:
Cocktails and canapes
Lay up table using proper linen, fine china and cutlery (No tray lay ups)
Starters from the trolley followed by wines.
Soup Hot or cold depending which route from a soup terrine.
Carved joints from the gueridon to order or other entrees.
Follow up with vegetables served with spoon and fork.
Desert from the trolley.
Cheese from the trolley with port.
Fresh fruit from the trolley with finger bowls.
Coffee or tea with petit fours and liqueurs.
Packets of 5 B&H or Malboro were available in the lounge upstairs.
A good galley steward would think ahead ready for follow up courses.
Plenty of images and stories if you google BOAC.