The water should be drained thoroughly from all greens and salads.
There are certain articles which are usually set on together, because it is the fashion, or because they are suited to each other.
Thus with strong-flavored meats, like mutton, goose, and duck, it is customary to serve the strong-flavored vegetables, such as onions and turnips. Thus, turnips are put in mutton broth, and served with mutton, and onions are used to stuff geese and ducks. But onions are usually banished from the table and from cooking, on account of the disagreeable flavor they impart to the atmosphere and breath.
Boiled Poultry should be accompanied with boiled ham, or tongue.
Boiled Rice is served with poultry as a vegetable.
Jelly is served with mutton, venison, and roasted meats, and is used in the gravies for hashes.
Fresh Pork requires some acid sauce, such as cranberry, or tart apple sauce.
Drawn Butter, prepared as in the receipt, with eggs in it, is used with boiled fowls and boiled fish.
Pickles are served especially with fish, and Soy is a fashionable sauce for fish, which is mixed on the plate with drawn butter.
There are modes of garnishing dishes, and preparing them for table, which give an air of taste and refinement, that pleases the eye.