Carving and Serving

by Mary J. Lincoln

Thread a trussing needle with strong twine, run it through the head and fasten it there; then bend the head round and draw the needle through the middle of the body. Bend the tail in the opposite direction, run the needle through near the tail, draw the string tightly and fasten it. Gash the skin two inches apart on each side. Fish thus prepared will retain its shape until served.

Place it on the platter with the head at the left and the outward curve on the farther side of the dish. Make an incision along each side of the backbone the entire length of the fish. Then cut through the gashes on the side nearest you and lay each portion away from the bone. Then remove the fish on the farther side of the bone. Raise the bone to reach the stuffing, and serve a little of the fish, stuffing, and sauce to each person. The skeleton should be left entire on the platter.

If the fish has been baked in the usual way and placed on the platter on its side, cut across through to the backbone, but not through it, and serve, apportioning as may be desired. Slip the knife under and remove the portion from the bone. When the fish is all removed from the top, remove the backbone, and then divide the lower portion.

SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC.

Meats and fish which have the sauce on the same dish require special care in serving, that they may present a neat rather than a sloppy appearance on the plate. A drop of gravy on the edge of the plate will offend a fastidious taste.

Scalloped Dishes, or anything with a crust of crumbs, should be served with a spoon.

Meat Pies, with a pastry crust, require a broad knife and spoon. Put the portion on the plate neatly, with the crust or browned side up.

Poached Eggs, Quails, and other Meats on Toast. A broad knife should be used in helping to these dishes. Take up the toast carefully, and lay it on the plate without displacing the egg or bird.

SALADS.

The most tasteful way of arranging meat-salads or fish-salads is with whole, fresh, lettuce-leaves. Put two or more leaves together on the platter, and in the nest or dish thus made lay a spoonful of the salad, with the Mayonnaise on the top. In serving, slip the spoon or broad knife under the leaves and keep them in place with the fork. Put the salad on the plate carefully, in the same position, not tipped over. Or you may have a border of fresh lettuce-leaves in the salad-dish. With the fork lay one or two leaves on the plate, and then put a spoonful of salad on the leaves. In this way each person has the Mayonnaise on the top; the lettuce is underneath and fresh and crisp, instead of wilted, as it would be if all of it were mixed with the salad.