... roast is the next course. The carving is done at the side table. Guests are consulted as to their preference for "rare" or "well-done;" and the meat, in thin slices, is served on hot plates, with vegetables at discretion on the same plate, separate vegetable dishes—except for salads—not being used on private dinner tables. Certain vegetables, as sweet corn on the cob, may be regarded as ... — Etiquette • Agnes H. Morton
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