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Garnish

In dishing meat for the table, garnishing forms a most important part, as it is highly desirable that the eye should be satisfied as well as the palate, and the most delicious dish may not be enjoyed if its appearance be against it. Vegetables and sauces form the principal garnish for meat dishes. It is evident, however, that in garnishing very much must depend on the good taste of the cook, and the material at her command. A general idea only of various garnishes can be given here, and their adaptation must be left to the taste of those employing them.