74 / 86
FOR THB CAFB.
SAUCES FOR MEAT.
With roast beef, grated horseradish.
With roast veal, tomato or horseradish
sauce.
Roast mutton, currant jelly.
Roast pork, apple sauce .
Roast lamb, mint sauce.
Roast turke:v,
chestnut
dressing,
cri .1.1berr:;·
jelly.
Roast venison, black currant
jelly or grape
jelly.
Roast goose, tart apple sauce.
Roast qu.all, currant jelly, celery sauce.
Ro~st c-anvasback
duck, apple bread. black
currant jelly.
Roast chicken, bread sauce.
Fried chicken, cream gravy, corn fritters.
Roast duck, orange salad.
Roast ptarmigan,
bread sauce.
Cold bolled tongue, sauce tartare
or olives
stuffed with peppers.
Vf'al sausage, tomato sauce, grated Parmesan
cheese.
Pork sausage, tart apple sauce or fried ap-
r.Ies.
Frizzled beef, horseradish.
Pork croquettes,
tomato sauce.
Corned beef, mustard.
Lobster cutlet, sauce tartare.
s,,·eetbread
cutlet, sauce Bechamel.
Iteedrrirds, fried hominy, white celery.
Cc>ld lJoilcd fish, sauce piquant.
nr,iiled steak, maitre d'hotel butter or mush-
rooms.
Tripe, fried bacon ar.d apple rings.
Broiled fresh mackerel, stewed gooseberries.
Fresh salmon, cream sauce an,j green peas.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA