Roast Ducks

Follow the same method as for turkeys and chickens, but keep in mind that a duck's joints are much farther toward the back than those of turkeys and chickens.

With Wild Duck, only the breast is served. Half a breast is usually removed in one portion and served to one person.

Broilers

Arrange the bird on the platter so that the neck is toward you. Insert the fork in the second joint; cut the flesh around the hip joint; bend the joint over sharply with the knife and separate it from the body. Separate the drumstick from the second joint or leave them together, as you prefer. Split the breast in two. Serve half the breast and a second joint or whole leg to each person.

How To Carve Fish

Special carving sets are procurable for fish. If such a set is not at hand, the best thing to use is a dinner knife, with silver plated or stainless steel blade, and a silver fork, preferably of the type known as a cold meat fork.

In carving any fish try to serve as little bone as possible and avoid breaking the flakes of the fish.

Baked Or Planked Fish

If the fish has been slashed before baking, cut through these slashes, to, but not through, the backbone. If there are no slashes, cut the flesh crosswise at intervals of about two inches. Slip the knife under each section and lift it from the bone. When one side of the fish has been served, lift up the backbone and divide the lower half.

Middle Cuts Or Thick Pieces Of Fish

Middle cuts or thick pieces of large fish, such as salmon and cod, are placed on the platter with the skin up. Carve the fish in thick slices down to the bone, then slip the knife under the portions and remove them from the bone.

Split Fish

When fish are split down the back and broiled or sauted, divide them through the middle, lengthwise, then divide each half into as many portions as are needed. Very small fish are served whole.

Garnishes

Garnishes serve two purposes. First, they make food more attractive to the eye, thus stimulating the flow of digestive juices and aiding digestion; second, they add bulk or "roughage" to the diet or increase the nutritive value of the dish.

Garnishes Should be Simple, appropriate and easy to prepare. They should not be used to disguise deficiencies or poor quality of any dish. Edible garnishes are more appropriate man those that are used merely for appearance. At least one-third of a dish should be left free of garnish and the garnish should be so placed that it does not interfere with the service.

With a Few Exceptions, such as candied or maraschino cherries, sweet pickles, preserved whole currants, strawberries, cranberries, etc., sweets are not used to garnish savory dishes.

Toast or Puff Pastes should not, as a rule, be used on the same dish with potatoes.

Garnishes For Soups

One of the simplest garnishes for soup is a tablespoon of salted whipped cream sprinkled with a dash of paprika or a little parsley chopped very fine.

Eggs are used as garnishes of soups in the form of a baked custard cut in fancy shapes, or as egg balls. (See Soup Accessories.) The whole yolks poached in salted water just below the boiling-point may be used; one yolk is served with each plate of soup.

Noodles, tapioca, spaghetti or macaroni cut in fancy shapes, or quenelles (See Soup Accessories) make simple and attractive garnishes for soup.

Cooked vegetables cut in thin strips or in Julienne style or in fancy shapes or slices, are often used to add color, flavor and nutritive value to a soup.

Soups may be garnished also with cubes of bread or puff paste buttered and browned in the oven or fried in deep fat.