Any vegetable may be served as well with veal as with beef. I would select, however, tomatoes, parsnips, or oyster-plant.
Roast Goose,
apple-sauce, and turnips especially.
Game.
Game should invariably be served with an acid jelly, such as a currant or a plum jelly. Saratoga potatoes, potatoes à la Parisienne, spinach, tomatoes, and salads, are especially suitable for game.
Cheese
is served just before the dessert. It is English to serve celery or cucumbers with it. Thin milk crackers or wafer biscuits (put into the oven just a moment before serving, to make them crisp) should be served with cheese; butter also for spreading the crackers, this being the only time that it is usually allowed for dinner. Macaroni with cheese, Welsh rare-bits, cheese omelets, or little cheese-cakes, are good substitutes for a cheese course.
Sweet-breads.
Sweet-breads and pease—this is the combination seen at almost every dinner company. They are as nice, however, with tomatoes, cauliflowers, macaroni mixed with tomato-sauce or cheese, or with asparagus or succotash.