Avoid the appearance of self-engrossment, or of abstraction while eating, and, for the sake of health of mind and body, acquire the practice of a cheerful interchange of both civilities and ideas with those who may be, even temporarily, your associates.
It is now becoming usual among fashionable people in this country to adopt the French mode of conducting ceremonious dinners, that of placing such portions of the dessert as will admit of it, upon the table, together with plateaux of flowers, and other ornaments, and having the previous courses served and carved upon side-tables, and offered to each guest by the attendants. But it will be long before this custom obtains generally, as a daily usage, even among the wealthier classes. It will, so far continue rather an exception than a rule, that the art of carving should be regarded as well worth acquiring, both as a matter of personal convenience, and as affording the means of obliging others. Like every other habit connected with matters of the table, exquisite neatness and discrimination should characterize the display of this gentlemanly accomplishment. Aim at dexterous and rapid manipulation, and shun the semblance of hurry, labor, or
fatigue. Familiarity with the anatomy of poultry and game, will greatly facilitate ease and grace in carving.
Always help ladies with a remembrance of the moderation and fastidiousness of their appetites. If possible, give them the choice of selection in the cuts of meats, especially of birds and poultry.
Never pour gravy upon a plate, without permission. A little of the filling of fowls may be put with portions of them, because that is easily laid aside, without spoiling the meat, as gravy does, for many persons.
All meats served in mass, should be carved in thin slices, and each laid upon one side of the plate, carefully avoiding soiling the edge, or offending the delicacy of ladies, in particular, by too-ensanguined juices.
Different kinds of food should never be mixed on the plate. Keep each portion of the accompaniments of your meats neatly separated, and, where you pay for decency and comfort, take it as a matter of course that your plate, knife, and fork are to be changed as often as you partake of a different dish of meat.
Fish is eaten with bread and condiments only; and the various kinds of meat with vegetables appropriate to each. Game, when properly cooked and served, requires only a bit of bread with it.
By those who best understand the art of eating, butter is never taken with meats or vegetables. The latter, in their simple state, as potatoes, should be eaten with salt; most of them need no condiment, in addition to those with which they are dressed before coming to table. Salads, of course, are prepared according to individual taste; but the well-instructed take butter at dinner only after, or as a substitute for, the course of pastry, etc. with bread, if at all. The English make a regular course of bread, cheese, and butter, preceding the dessert proper—nuts, fruit, etc.; but they never eat both butter and cheese at the same time.
Skins of baked potatoes, rinds of fruit, etc., etc., should never be put upon the cloth; but bread, both at dinner and breakfast, is placed on the table, at the left side of the plate, except it be the small bit used to facilitate the use of the fork.