Place the platter of fish and warmed fish plates before the host. Lay the fish slice at the right of the platter and the fish fork at the left of the platter.
When a portion of fish has been served, lift the plate in your right hand and place on your tray. Go to the hostess first and exchange the cold plate for the fish plate. Serve all on one side, then begin at the left and serve all on the other side. Place the sauce boat on your tray and offer at the left, going all around the table.
To remove the fish course, take first the fish platter, then the plates, one in each hand, until all are removed.
Pour claret, and leave the decanter near the host. Pour each glass only three-quarters full.
If olives and almonds have not been served
by the persons at table to each other, serve olives first, then almonds.
Place the roast before the carver, and the hot plates. Lay the carving-knife and gravy spoon at the right of the platter, and the carving-fork at the left of the platter. Serve the roast in the same manner as the fish.
Put a spoon in the potato dish and place it on your serving tray. Offer at the left of each person. Return the potato dish to the side-table; serve the pease in the same manner, then tomatoes, and then mint sauce.
To remove this course, first lift the carver, the carving-fork, and gravy spoon to your tray and carry them to the pantry. Lay the carver and fork carefully by themselves. Remove the platter with the roast. Remove plates, one in each hand.
Remove the crumbs.