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Classic
Cook Books
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page 148
With roast goose: apple sauce, cranberry sauce, grape or currant jelly.
With boiled fresh mackerel: stewed gooseberries.
With boiled blue fish: white cream sauce, lemon sauce.
With broiled shad: mushroom sauce, parsley or egg sauce.
With fresh salmon: green peas, cream sauce.
Pickles are good with all roast meats, and in fact are suitable accompaniments
to all kinds of meats in general.
Spinach is the proper accompaniment to veal; green peas to lamb.
Lemon juice makes a very grateful addition to nearly all the insipid members of
the fish kingdom. Slices of lemon cut into very small dice and stirred into
drawn butter and allowed to come to the boiling point, served with fowls, is a
fine accompaniment.
VEGETABLES APPROPRIATE TO DIFFERENT DISHES.
Potatoes are good with all meats. With fowls they are nicest mashed. Sweet
potatoes are most appropriate with roast meats, as also are onions, winter
squash, cucumbers and asparagus.
Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled
meat, and corn, beets, peas and beans are appropriate to either boiled or
roasted meat. Mashed turnip is good with roast pork and with boiled meats.
Tomatoes are good with almost every kind of meats, especially with roasts.
WARM DISHES FOR BREAKFAST.
The following of hot breakfast dishes may be of assistance in knowing what to
provide for the comfortable meal called breakfast.
Broiled beef steak, broiled chops, broiled chicken, broiled fish, broiled quail
on toast, fried pork tenderloins, fried pig's feet, fried oysters, fried clams,
fried liver and bacon, fried chops, fried pork, ham and eggs fried, veal cutlets
breaded, sausages, fricasseed tripe, fricasseed kidneys, turkey or chicken hash,
corn beef hash, beef croquettes, codfish balls, creamed codfish, stewed meats on
toast, poached eggs on toast, omelettes, eggs boiled plain, and eggs cooked in
any of the various styles.
VEGETABLES FOR BREAKFAST.
Potatoes in any of the various modes of cooking, also stewed tomatoes, stewed
corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce.
To be included with the breakfast dishes: oatmeal mush, cracked wheat, hominy or
corn-meal mush, these with cream, milk and sugar or syrup.
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Classic
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