2623. Joints.

Joints that require carving should be set upon dishes sufficiently large. The s.p.a.ce of the table may be economised by setting upon small dishes those things that do not require carving.

2624. The Carver.

The carver should have plenty of room, however closely the diners are compelled to sit together.

2625. The Vegetables.

The vegetables, if the table is very crowded, may be placed upon the sideboard, and handed round by those who wait upon the guests.

2626. Smaller Joints.

Geese, Turkeys, Poultry, Sucking-pigs, &c., should be CARVED BEFORE BEING SET ON TABLE; especially in those cases where the whole or the princ.i.p.al part of such dishes is likely to be consumed.

2627. Handing Round.

The carver should supply the plates, and the waiter hand them round, instead of putting the question to each guest as to which part he prefers, and then striving to serve him with it, to the prejudice of others present.

2628. Ladies.

Ladies should be helped before gentlemen.

2629. Waiters.

Waiters should present dishes on the left hand; so that the diner may help himself with his right.

2630. Wine.

Wine should be taken after the first course; and it will be found more convenient to let the waiter serve it, than to hand the decanters round, or to allow the guests to fill for themselves.

2631. Removal.

Waiters should be instructed to remove whatever articles upon the table are thrown into disuse by the progress of the dinner, as soon as they are at liberty.

2632. Finger-Bowls.

Finger-gla.s.ses, or gla.s.s bowls, filled with water, slightly scented or not, as may be preferred, and slightly warm in winter, and iced in summer, should be handed round.

2633. Dessert.

When the dessert is served, the wine should be set upon the table, and the decanters pa.s.sed round by the company.

2634. Fried Fish.

Fried fish should be divided into suitable slices, before the fire, as soon as it leaves the frying-pan.

2635. Cod's Head and Shoulders.

The thick part of the back is best. It should be carved in unbroken slices, and each solid slice should be accompanied by a bit of the sound, from under the back-bone, or from the cheek, jaws, tongue, &c., of the head.

2636. Hake.

Hake, if sent to table, simply boiled, is served as cod. The better way of dressing hake is to cut it transversely to the length into slices about one inch in thickness. These should be fried and sent to table garnished with parsley.

2637. Turbot.

Strike the fish-slice along the back-bone, which runs from head to tail, and then serve square slices from the thick part, accompanying each slice with some of the gelatinous skin of the fins and thin part, which may be raised by laying the fish-slice flat.

2638. Brill.

Brill is served in the same manner.

2639. John Dory.

John Dory is also served in the same way. This fish has a favourite piece on the cheek.

2640. Plaice and Flat-fish.

Plaice and flat-fish generally, are served in the same manner.

2641. Soles.

Soles, when large, may be served as turbot; but when small they should be sliced across.

2642. Salmon.

Serve a slice of the thick with a smaller slice of the thin part.

Keep the flakes of the thick part as unbroken as possible.