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.