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 recipe, 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. Thus, in preparing a dish of fricasseed fowls, or stewed fowls, or cold fowls warmed over, small cups of boiled rice can be laid inverted around the edge of the platter, to eat with the meat.
On Broiled Ham or Veal, eggs boiled or fried, and laid one on each piece, look well.
Greens and Asparagus should be well drained, and laid on buttered toast, and then slices of boiled eggs be laid on the top and around.
Hashes and preparations of pigs’ and calves’ head and feet should be laid on toast, and garnished with round slices of lemon.
Curled Parsley, or Common Parsley, is a pretty garnish, to be fastened to the shank of a ham, to conceal the bone, and laid around the dish holding it. It looks well laid around any dish of cold slices of tongue, ham, or meat of any kind.