up is sent round without inquiry to everybody, to be accepted
or rejected at pleasure. Sauterne, sherry, or Madeira may be offered
after the soup. After turtle soup, punch is the correct liquor. The
fish is carved and served round in the same way as the soup, if only
one kind of fish be served; if more, the choice must be left to the
guest.

After the soup and fish are served, the Removes, as they are generally
termed, that is, the _pieces de resistance_, the stronghold of the
dinner, are brought in; but before they are carved, two or more
_entrees_ are usually handed round, and if champagne be introduced,
this is the time for it to be offered.

In carving the removes, a servant must be at the side of the carver
with the plate, which he must as quickly as possible pass to the guest
for whom it is required, another servant following with the vegetables
or sauces. If only one servant be employed, the vegetables should be
on the table, that the guests may help themselves, for nothing can be
more vexatious than to have to wait for them for a quarter of an hour
after you have been served with the meat. The same may be said of the
sauces, so often, at a scantily-attended table, withheld until you no
longer care for them. Such wines as the master of the house chooses
to bestow must be offered when needed. Water _caraffes_ will be within
the reach of all, and beer, if called for, must be served.

In the matter of carving, it should be held in mind that the flavour
and the digestibility of the meat depends greatly on the careful mode
of cutting it. A delicate stomach may be disgusted with a thick coarse
slice, an undue proportion of fat, a piece of skin or gristle; and
therefore the carver must have judgment as well as dexterity, must
inquire the taste of each guest, and minister discreetly to it. This
delicate duty is more fully set forth in the direction for carving
each dish. One point it is well to remember: never use a knife when
you can help with a spoon. The lighting the dinner-table well is
of some importance. People like to see their dinner, but lamps
and candles on the table are liable to accidents. Gas is also
objectionable; the heat from it is oppressive, and the light too
glaring to be pleasant to the eyes, or becoming to female beauty:
chandeliers with wax lights or a suspended and shaded lamp we would
recommend as most favourable to the banquet and the company. Few
dishes are now placed on the table at dessert.