2 ACCOMPANIMENT. 



insipid vegetables. Veal is, therefore, relieved by lemon, 

 horseradish, pungent salads, pickles, and piquant condiment?. 

 Young onions, cabbage salad, water-cresses, and lettuce, 

 owing to their bitter properties, are desirable accompani- 

 ments for veal. This acrimonious property should, however, 

 be mitigated, by soaking such vegetables, before cooking, 

 about half an hour in cold water. 



A Boiled Leg of Mutton should be accompanied by mashed 

 turnips and caper sauce. 



Roasted Mutton and Venison require currant or grape 



Mutton stuffed and baked, or stewed, should have tomato 

 sauce. 



Roasted Turkey is usually served accompanied by a slice 

 of boiled smoked tongue, celery, and cranberry jelly. Mush- 

 rooms and mushroom sauce are always desirable with roasted 

 poultry and game. 



Boiled Turkey, with oyster sauce ; cauliflower, if in season. 



Roasted Goose, with apple sauce and onions. 



Roasted Chicken, with stewed tomatoes, summer-squash, 

 salsify fritters, and rice croquets. If out of season for sum- 

 mer-squash and salsify, rice croquets, onions, and tomatoes 

 are all desirable accompaniments. Tomatoes are easily 

 preserved in tin canisters, kept air-tight, through the win- 

 ter. Celery should, if possible, always be on the table with 

 roasted chicken ; asparagus, if in season. 



Boiled Chicken, with egg sauce or oyster sauce, or parsley 

 sauce. A small bit of sweet, young pork boiled with it. 

 Asparagus, if in season. 



Roast Beef, with macaroni, hominy, boiled rice, if in 

 winter, squasli ; tomatoes. 



Boiled Beef, with carrots, cabbage, parsnips. 



Roasted Duck and Game, with currant jelly, mushroom 

 sauce, and onions. 



