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.