Meats, roasts, or poultry, if served from the side, should be neatly carved in the butler's pantry and placed on the largest-sized dinner-plate, which should be very hot. One or two vegetables, usually accompany the roast; if two, one is of potatoes. A fruit relish is often served with the piece de resistance, and sometimes Bouchees Savory are served instead of potatoes. These should be passed to the guests from the left, unless they are already put on the plates. If a vegetable requires small dishes or plates, place them at the left of each cover, but it is considered much better form to serve vegetables dry enough to be put on the plates with the roast. To remove this course, if carved on the table, first place the carving knife and fork carefully on the platter, side by side if the carver has neglected to do this ; remove the platter, then all the plates or dishes belonging to the course from each cover. See that goblets are filled, not too full. Pass bread, if it is needed, and serve champagne. Notice if guests prefer other wine, and keep the glasses filled until after dessert is served.

To serve champagne, cut the wires and draw the cork carefully ; have a napkin wrapped around the neck of the bottle, and, as soon as the cork is drawn, pour a very little into the glass of the host to giving a guest any particles of cork ; then begin at the right of the host, fill the glasses slowly and not too full. Champagne is sometimes served from a glass pitcher. In that case it is not necessary firsl to pour any in the glass of the host. Do not serve ice with champagne or with any wine, but champagne must be kept on ice for several hours before it is used, and should be poured the instant it is opened. The napkin around the bottle is to protect the wine from the heal of the hands and to protect the table-cloth from drops.