With roast beef: tomato sauce, grated horse-radish, mustard, cranberry
sauce, pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, onion sauce and
cranberry sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce.
With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry
sauce, jellies. Also cream sauce. With roast lamb: mint sauce.
With roast turkey: cranberry sauce, currant jelly. With boiled turkey:
oyster sauce.
With venison or wild ducks: cranberry sauce, currant jelly, or currant
jelly warmed with port wine.
With roast goose: apple sauce, cranberry sauce, grape or currant
jelly.
With boiled fresh mackerel: stewed gooseberries.
With boiled blue fish: white cream sauce, lemon sauce.
With broiled shad: mushroom sauce, parsley or egg sauce.
With fresh salmon: green peas, cream sauce.
Pickles are good with all roast meats, and in fact are suitable
accompaniments to all kinds of meats in general.
Spinach is the proper accompaniment to veal; green peas to lamb. Lemon
juice makes a very grateful addition to nearly all the insipid members
of the fish kingdom. Slices of lemon cut into very small dice and
stirred into drawn butter and allowed to come to the boiling point,
served with fowls, is a fine accompaniment.