all poor sprigs; then wash and shake them; tie into small bundles, and tie
over the bundles a piece of netting or old lace (to keep off the dust) ; hang
up in a warm, dry place, the leaves downward. In a few days the herb
will be thoroughly dry and brittle. Or you may place them in a cool oven,
and let them remain in it until perfectly dry. Then pick off all the
leaves and the tender tops of the stems ; put them in a clean, large-
mouthed bottle that is perfectly dry. When wanted for use, rub fine, and
sift through a sieve. It is much better to put them in bottles as soon
as dried, as long exposure to the air causes them to lose strength and
flavor.
MEATS AND THEIR ACCOMPANIMENTS.
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry
sauce, pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, onion sauce and cran-
berry sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce.
With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry
sauce, jellies. Also cream sauce.
With roast lamb: mint sauce.
With roast turkey: cranberry sauce, currant jelly.
With boiled turkey: oyster sauce.
With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly
warmed with port wine.
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 accom-
paniments 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.
160
SAUCES AND DRESSINGS.
VEGETABLES APPEOPKIATE TO DIFPEREUT 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, espe-
cially 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 beefsteak, 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.
Page 105
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
all poor sprigs; then wash and shake them; tie into small bundles, and tie over the bundles a piece of netting or old lace (to keep off the dust) ; hang up in a warm, dry place, the leaves downward. In a few days the herb will be thoroughly dry and brittle. Or you may place them in a cool oven, and let them remain in it until perfectly dry. Then pick off all the leaves and the tender tops of the stems ; put them in a clean, largemouthed bottle that is perfectly dry. When wanted for use, rub fine, and sift through a sieve. It is much better to put them in bottles as soon as dried, as long exposure to the air causes them to lose strength and flavor.
MEATS AND THEIR ACCOMPANIMENTS.
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, onion sauce and cranberry sauce. Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce.
With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce.
With roast lamb: mint sauce.
With roast turkey: cranberry sauce, currant jelly.
With boiled turkey: oyster sauce.
With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly warmed with port wine.
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 APPEOPKIATE TO DIFPEREUT 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 beefsteak, 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.