Roast Lamb: May be accompanied by Banana Croquettes or Bananas baked, by Currant Jelly, Mint Sauce, Mint Jelly or Mint Sherbet. In addition to most of the vegetables already listed, Asparagus, and Jerusalem Artichokes are in order, and Cauliflower may be served with Cream Sauce or au gratin.
Lamb Chops Broiled: Potatoes in any form desired, Cauliflower or Brussels Sprouts, and practically any green vegetables, but piquantly served, are in order.
Boiled Lamb and Mutton: Caper Sauce and accompanying Dumplings are in order for both. Potatoes (white) Carrots, Turnips and Parsnips are the vegetables.
Saddle of Mutton: Takes all vegetables served with Lamb. It should be served with Currant Jelly or Mint Sauce and, aside from Asparagus, Spinach, French Peas and String Beans, may be accompanied by Fried Rice Balls or Rice Croquettes.
Fowl in General and Chicken: These take Cranberry Jelly and Sauce, also Chestnut, Mushroom, Oysters, Celery and Curry Sauce, and fresh Celery. Glazed Sweet Potatoes, Corn Fritters, Croquettes (Rice, Chestnut, Hominy), all fresh summer vegetables, including String and Lima Beans, Mushrooms, Onions and Squash are in order with fowl.
Roast Turkey: Here, while we may have Cranberry Sauce or Jelly, we must have crisp, fresh Celery. There is a choice of stuffings —Sausage, Chestnut, Oyster, Sage and Nut. Potatoes (white and sweet), Brussels Sprouts and Cauliflower, Squash, Turnips and Onions are the vegetables.
Roast Goose: The vegetables are the same as for Roast Turkey, and Brown Giblet Gravy, Apple Sauce and Celery are accompaniments. The stuffings mentioned for Turkey are also in order here.
Duck (Domestic): The vegetables served for all fowl, plus Fried Hominy if desired, are indicated. Either Boiled or Souffléd Onions are a tradition with duck.
Duck (Game): Salads are preferred to vegetables as an accompaniment for Wild Duck. The Salad Greens—any salad green may be used—should be dressed in a simple manner. If preferred, Olive and Orange Jellies and Sauces, and Currant and Plum Jellies, Orange and Cress or Orange and Walnut on Lettuce may be served.
Roast Grouse or Guinea Hen: With Bread Sauce may be served Potatoes (as croquettes or French fried), Celery Croquettes, String Beans, Asparagus, and French Peas, also Currant Jelly and Currant Jelly Sauce.