Quail, Roasted or Broiled: Green salads in which Orange dominates should accompany this game bird. Ideal ways of serving are: 1. In a nest of Chestnut Purée. 2. On Buttered Toast. 3. On toast spread with Purée of Cooked Calf’s Liver moistened with Sherry.
Squab, Roasted or Broiled: Serve with Currant Jelly and—if offered as a main course at a luncheon—with light vegetables, Mushrooms, Peas, Beans, Asparagus on Toast, Spinach in Puff Paste or Fried Potato Balls.
Boiled Ham: For Boiled Ham Champagne or Cider Sauce is best. Potatoes in practically any form desired, Creamed, Chantilly, Escalloped, etc., with Spinach, Beet Greens, Cauliflower, Brussels Sprouts are vegetable choices.
Pork: Implies the presence of the apple, as Apple Sauce, Cider Apple Sauce, Fried Apples or Apple Croquettes, though Sauce Soubise or Sauce Piquant may also be used with it. Potatoes, if desired, and practically any vegetable are in order.
Roast Veal: A Brown Gravy or Sauce Soubise are proper for veal. Rice, Spaghetti, Macaroni, are accompanying dishes; and practically all the usual garden vegetables are in order.
Roast Venison: A Wild Plum Sauce is especially appropriate, plus Currant Jelly. Potatoes should be Saratoga or French Fried. French String Beans and French Peas, Brussels Sprouts (with Chestnuts) and Mushrooms (in Brown Madeira Sauce) will add to the occasion.
CHAPTER XII: MENUS FOR A THANKSGIVING—A CHRISTMAS AND A LENTEN DINNER
[From “A Book of Good Dinners for My Friend.” FANNY MERRITT FARMER.]
THANKSGIVING DINNER
Clam Soup, Browned Crackers. Halibut Rolls, Sauce Tartare, Dressed Cucumbers. Roast Turkey with Chestnut Stuffing, Giblet Gravy, Maître d’Hotel Potatoes. Mashed Winter Squash, Onions in Cream, Cranberry Punch. Pear Salad, French Dressing, Thanksgiving Pudding, Hard Sauce, Vanilla Ice Cream, Hot Chocolate Sauce, Sponge Cake, Assorted Nuts, Fruit, Black Coffee.