With roast beef, tomato sauce, grated horseradish, mustard, cranberry sauce, pickles.
With roast pork, apple sauce and cranberry sauce.
With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon sauce.
With roast mutton, currant jelly, caper sauce, bread sauce, onion sauce.
With roast lamb, mint sauce, green peas.
TO BOIL MEATS.
For all meats allow from fifteen to twenty minutes for each pound. Skim well. All fresh meats are to be put into boiling water to cook; salt meats into cold water. Keep the water constantly boiling, otherwise the meat will absorb the water. Be sure to add boiling water if more is needed. The more gently meat boils the more tender it will be.
TO BROIL MEATS.
In broiling all meats, you must remember that the surface should not be cut or broken any more than is absolutely necessary; that the meat should be exposed to a clear, quick fire, close enough to sear the surface without burning, in order to confine all its juices; if it is approached slowly to a poor fire, or seasoned before it is cooked, it will be comparatively dry and tasteless, as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat.