The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

by Leona A. Malek

SAUCES AND GARNISHES FOR BEEF

NAME OF CUTS	SAUCE	GARNISH	VEGETABLES
Shank	Mixed vegetable	Parsley; jelly	Boiled potatoes
Round	Maitre d’hotel butter	Water cress	Mashed potatoes, creamed carrots
Rump	Tomato sauce	Corn fritters	Lyonnaise potatoes
Sirloin	Parsley; butter sauce	Peas or fried onions	Baked potato, sliced tomatoes
Pin bone	Melted butter sauce	Baked stuffed tomatoes	Baked or au gratin potatoes
Porterhouse	Mushroom sauce	Head lettuce	Steamed potatoes, tomatoes
Prime ribs	Brown gravy	Stewed apricots; parsley	Mashed, baked squash
Short ribs	Horseradish sauce	Radishes	Lyonnaise, stewed corn
Flank	Dressing; meat gravy	Bacon curls; parsley	Hashed brown potatoes
Plate	Mint sauce	Spinach	Mashed potatoes, turnips
Brisket	Caper sauce	Baked onions	Potato croquettes
Chuck	Brown gravy	Currant jelly	Boiled potatoes, spinach
Shoulder clod	Apple sauce	Parsley	Browned potatoes
Neck	Tomato sauce	Grape jelly	Creamed potatoes, cucumbers

Eliminate all possible waste of effort or materials

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