ROASTS.—Serve with the meat course one starchy and one succulent vegetable, unless a dinner salad is served which generally takes the place of the succulent vegetable. Never serve two starchy vegetables together and do not serve potatoes with meat if they were served with the fish course.
Beef
With roast ribs of beef serve a choice of the following.
STARCHY VEGETABLES.—Mashed potatoes, baked sweet potatoes, browned roasted potatoes, baked squash, hominy, Yorkshire pudding, corn meal dumplings.
SUCCULENT OR GREEN VEGETABLES.—String beans, new beets, lima beans, green corn, scalloped or baked tomatoes, egg plant (stuffed), parsnips, kale, cabbage and asparagus.
WITH SIRLOIN ROAST.—Stuffed white or sweet potatoes, hominy croquettes or any of the foregoing starchy vegetables and any of the preceding succulent vegetables or spinach, young carrots or brussels sprouts. With a baked fillet of beef always serve mushroom sauce and potato croquettes and peas. With boiled fillet, sauce Hallandaise and French salad or asparagus salad. With boiled steak for dinner, stuffed potatoes or potato croquettes, and peas or string beans, asparagus, mushrooms or baked tomatoes. With boiled steak for lunch, French fried or hashed brown potatoes and celery or lettuce. With rolled steak, tomato sauce and baked potatoes and stewed turnips or carrots. With pot roast, boiled potatoes, boiled turnips or baked squash, or cabbage. With boiled corn beef serve cabbage, turnips, greens and boiled potatoes and horse radish sauce. With brown stew, tomatoes and dumplings. With boiled beef, boiled potatoes, string beans or browned parsnips. With hamburger steak, brown or tomato sauce, or stewed mushrooms or sweet peppers. With beef tongue, raisin sauce, carrots and boiled rice. With hot salt boiled tongue, potato salad and rye bread. With baked heart, potatoes, beans, carrots or parsnips. With creamed dried beef, corn bread or mush.
VEAL.—With veal cutlets, tomato or brown sauce and rice balls. With roasted veal, boiled rice, spinach, cauliflower or brussels sprouts. With stewed veal, dumplings and cooked tomatoes. With veal loaf, celery, apple or tomato salad. With calves liver, macedoine or vegetables and brown sauce. Garnish with crisp bacon strips. With sweet breads, baked; brown sauce and peas; stewed; mushrooms and cream sauce; glazed; mushrooms and peas; broiled, peas and rolls.
MUTTON.—With boiled leg of mutton, caper sauce, boiled rice and turnips. With roasted leg of mutton, brown sauce, rice croquettes, turnips or cabbage. With saddle and mutton, plain baked macaroni, peas or asparagus. With shoulder, boiled rice or turnips or boiled hominy and parsnip fritters. With Irish stew, dumplings and onions. With roasted loin, rice croquettes and tomatoes. With broiled chops, creamed potatoes and peas. With breaded chops, tomato sauce and potato au gratin. With spring lamb, mint sauce, boiled rice or new potatoes; peas or asparagus or green beans.
PORK.—With hot boiled ham, potatoes, apple sauce or chili sauce and cabbage. With baked ham, wine or cider sauce, sweet potatoes or pan cake, squash and cabbage or spinach or beets. With boiled ham, browned mashed potatoes, cold slaw and baked apples. With roasted fresh pork, apple sauce, potatoes or baked squash, cold slaw or cabbage stewed. With young pig, apple sauce, hominy croquettes, pan baked sweet potatoes, young lima beans and cold slaw or kohl-rabi. With fat salt pork, boiled; beans and boiled cabbage and apple sauce or mustard sauce.