OYSTER OR CLAM APPETIZER
Improved with Lea & Perrins' Sauce
When oysters or clams are to be served on the half shell, place the Appetizer Dressing in a small glass in the center of each plate.
| Dishes Improved with Lea & Perrins' Sauce on the Table | |
| COLD MEATS | FISH |
| Improved by adding | Improved by adding |
| Lea & Perrins' Sauce at the table. | Lea & Perrins' Sauce at the table. |
| Cold Sliced Beef. | Fried Shad |
| Cold Sliced Lamb. | or any Fried Fish. |
| Cold Sliced Mutton. | Baked Fish. |
| Cold Sliced Veal. | Planked Fish. |
| Cold Sliced Pork. | Boiled Fish. |
| Cold Sliced Chicken, Turkey or Game. | Broiled Fish. |
| HOT MEATS | SHELL FISH |
| Improved by adding | Improved by adding |
| Lea & Perrins' Sauce at the table. | Lea & Perrins' Sauce at the table. |
| Steaks. | Oysters. |
| Roasts. | Clams. |
| Lamb, Mutton | Soft-Shell Crabs. |
| and Pork Chops. | Boiled Crabs. |
| Devilled Crabs. | |
| Lobster. | |
| SALADS | EGG DISHES |
| Improved by adding | Improved by adding |
| Lea & Perrins' Sauce at the table. | Lea & Perrins' Sauce at the table. |
| Egg Salad. | Soft-Boiled Eggs. |
| Tomato Salad. | Poached Eggs. |
| Fish Salad. | Baked Eggs. |
| Chicken and Veal Salads. | Fried Eggs. |
| Omelets. | |
| Soufflés. | |
| DRESSINGS AND GRAVIES IMPROVED WITH LEA & PERRINS' SAUCE IN THE COOKING Appropriate Dressings and Gravies for Different Meats and Vegetables | |
| BROWN DRESSINGS SHOULD BE SERVED WITH | |
| Brown Gravy. | Roasted Meats, Cold Meats, Stewed Meats, Chopped Meats. |
| Creole Dressing. | Roasted Pork, Pork Chops, Broiled Fish, Croquettes, Rice. |
| Pickle Dressing. | Steak, Fried Liver, Game. |
| Jelly Dressing. | Roast Turkey, Duck, Goose or other Game. |
| Mushroom Dressing. | Steak, Fillet Mignon, Timbales, Croquettes, Chicken. |
| Olive Dressing. | Steak, Roast Duck, Baked Fish, Game, Chicken, Omelets, Croquettes. |
| Onion Dressing. | Steaks, Meats, Croquettes, Chopped Meats. |
| Spanish Dressing. | Omelets, Rice, Cornmeal, Croquettes, Fish Cakes. |
| Tomato Dressing. | Macaroni, Rice, Beef Steak, Croquettes, Fish Cakes. |
| WHITE STOCK DRESSINGS SHOULD BE SERVED WITH | |
| Cauliflower Dressing. | Boiled Chicken, Turkey or other Poultry. |
| Celery Dressing. | Broiled Fish, Chicken or Turkey. |
| Cheese Dressing. | Macaroni, Hominy, Rice, Fish, Vegetable Croquettes, Cauliflower, Asparagus. |
| Oyster Dressing. | Baked Fish, Croquettes, Chicken or Game. |
| DRAWN BUTTER DRESSINGS SHOULD BE SERVED WITH | |
| Plain Butter Dressing. | Fish and Fresh Vegetables. |
| Egg Dressing. | Fish or Vegetable Croquettes, Macaroni, Rice. |
| Lemon Dressing. | Shad, Shad Roe and other Fish. |
| MISCELLANEOUS DRESSINGS SHOULD BE SERVED WITH | |
| Bearnaise Dressing. | Steaks and Game. |
| Maître de Hotel Dressing. | Fish, Boiled, Baked or Fried. Fresh Vegetables. |
| Hollandaise Dressing. | Fish, Asparagus and Cauliflower. |
| Mint Dressing. | Lamb and Cold Meats. |
CHAPTER II
HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE
After all, there are only a certain number of meats and fishes—and a tiresomely small number, too, we often think. But the thing that makes them seem more varied—the different feature of each is the dressing or gravy that is served with them—the dressing which is made through the inimitable flavor of Lea & Perrins' Sauce, a distinguishing addition to the dish.
The zest, the piquancy, the keen edge which Lea & Perrins' Sauce gives to a dressing or gravy has long been known and used to advantage by the high-salaried chefs of our luxurious restaurants and hotels. And now that the chef's secret is known, every homemaker has at her fingers' ends the basic knowledge for creating from one or two recipes an infinite variety of rich, delicious dressings that will transform the plainest food and make the simplest home meal an appetizing repast.