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Show THE PROPER WAY TO EAT YOUR FISH. A Little Lesson in Table Etiquette I For Those Who Want Always to ! Do the Right Thing. (By Helen Ward.) Fish is served at dinner usually as a stcontl course. It should be eaten with an ordinary fork. The bones must be evaded with such dexterity as one can command without other aid than such as a bit of bread held in the left hand may furnish. It is considered extremely bad form to use a knife in dissecting a portion of fish. A little modern fish knife, with an ingenious fork arrangement on one. side, is now made and will be found usually at the tables of the ultra-fashionable, but is not in general usage. A bit of lemon is served with broiled J and baked fish, and it is in correct form to use the fingers in pressing the Juice over the lish. Potatoes are considered a proper accessory ac-cessory to the fish course. With a boiled fish the potatoes are also usually boiled, cut into bits or scooped out aud garnished with a little lit-tle melted butter and chopped parsley. With broiled or baked fish potatoes are served en croquette Parisieno. or maitre de'hotel. Sliced cucumbers with plain French dressing are also served with the fish course. It is not good form to ask for a second sec-ond helping of fish. Never use the fingers to separate the bones from the eatable portion of fish. In eating fish the fork should be used with the right hand, and should be pointed no more directly toward the mouth than is necessary to put the food between the lips. Never pile the food up on tho back of the fork, and never use the fork with the left hand while eating fish. When cucumbers are served with fish they should be eaten on the same plate. Little plates or saucers for cucumbers, vegetables or salads are in bad form. At formal dinners whitt wine is usually usual-ly served with fish. It is customary to garnish fish with watercress, which may be eaten from the fingers. |
