Ingredients
- five small raw oysters
- one meat
- two kinds -- one pungent
- one pungent
- one mild
Directions
I. Five small raw oysters (on the deep shell, so as to retain the liquor; just before dinner, and put at each plate before the dining room is opened. A colored doiley may be put under them on each plate. If oysters are not iii season, substitute small round clams. If weather is quite warm, let them rest on each plate in a bed of cracked ice. In either case quarter of a lemon on each plate. With clams, red pepper within reach.
II. After fish, either patties, bits of roast, each supporting a single se- lected mushroom and saturated with brown sauce, or some similar trifle. Whatever is used, let but one be put on each plate, and before the plates are handed.
III. If you have more than' one meat, let the first be relatively substan- tial, and the second of a lighter character. For instance— a j^Zei of beef might be followed by chicken croquettes, or a boiled turkey, (which is never really good without oyster sauce, ) by mutton chops with almond paste. Other things, even, let a roast preceed a boil, hut put the heavier thing first.
IV. After meats, entrees, such as croquettes, calves' brain, deviled kid- neys, oysters, fried or boiled, etc.
966 HOW TO GTVT. A DINNER.
V. With game, jelly; though true epicures don't take it. The salad is frequently served with game, though for those who wish both jelly and salad, this is awkward, if jelly he served.
VI. After salad, cheese, either one of medium strength, or two kinds — one pungent, one mild. The waiter had best hand both kinds together (pre- viously cut up) for the company to choose. With this, hard crackers.
YII. If you elaborate your dessert let the order be ; pastry or pudding, ices, fruits, nuts, and raisins, bon-bons.
YIII. Black cotFee in small cups. Sugar (in himps) to be passed separate- ly. This is quite frequently reserved till the ladies have left the table and served to them in the parlor, and to the gentlemen in the dining-room.