SAUCES FOR MEAT.

With roast beef, grated horseradish.
With roast veal, tomato or horseradish sauce.
Roast mutton, currant jelly.
Roast pork, apple sauce.
Roast lamb, mint sauce.
Roast turkey, chestnut dressing, cranberry jelly.
Roast venison, black currant jelly or grape jelly.
Roast goose, tart apple sauce.
Roast quail, currant jelly, celery sauce.
Roast canvasback duck, apple bread, black currant jelly.
Roast chicken, bread sauce.
Fried chicken, cream gravy, corn fritters.
Roast duck, orange salad.
Roast ptarmigan, bread sauce.
Cold boiled tongue, sauce tartare or olives
stuffed with peppers.
Veal sausage, tomato sauce, grated parmesan cheese.
Pork sausage, tart apple sauce or fried apples.
Frizzled beef, horseradish.
Pork croquettes, tomato sauce.
Corned beef, mustard.
Lobster cutlet, sauce tartare.
Sweetbread cutlet, sauce bechamel.
Reed birds, fried hominy, white celery.
Cold boiled fish, sauce piquant.
Broiled steak, maitre d’hotel butter or mushrooms.
Tripe, fried bacon and apple rings.
Broiled fresh mackerel, stewed gooseberries.
Fresh salmon, cream sauce and green peas.
Cream sauce with sweetbreads.
Orange salad with roast chicken.
Celery sauce with quail.
Stuffed olives with fish balls.
Horseradish sauce with boiled beef.
Horseradish and fried onions with liver.
French dressing with sardines.
Mint sauce with lamb.
Yorkshire pudding with roast beef.
Hard-boiled eggs and parsley with boiled salmon.
Cream gravy, strawberry preserves with fried chicken.
Oyster dressing for turkey.
Celery and onion dressing with roast duck.
Tart grape jelly with canvasback duck.
Currant jelly with roast goose.
Cucumber catsup with corned beef.