Some Appropriate Combinations

Roast pork with apple sauce.

Roast lamb with mint sauce.

Roast beef with horseradish, piquant or Flemish sauce.

Roast mutton with stewed gooseberries.

Roast chicken with currant jelly.

Roast goose with apple sauce.

Roast turkey with cranberry, chestnut, grape or plum sauce.

Roast duck with olive sauce.

Roast venison with currant jelly.

Boiled mutton with caper, or horseradish sauce.

Boiled turkey with oyster, celery or mushroom sauce.

Boiled venison with currant-bread sauce.

Broiled steak with mushroom, or hot horseradish sauce.

Broiled mackerel with stewed gooseberries.

Codfish balls with apple sauce.

Sweetbreads, tenderloins or pigeon pie with mushroom.

Game with currant-bread sauce.

Chops, cutlets, or croquettes with tomato sauce.

Baked or boiled fish with egg, parsley, oyster or tartare.

Drawn Butter Sauce

Melt 1/4 cup butter in a saucepan, add 2 tablesp flour, 1/2 teasp salt, a pinch of pepper, and when well blended, 1 pt hot water or hot clear soup stock. Stir rapidly until it thickens; then add another scant 1/4 cup butter, a little at a time, and continue stirring and cooking until the butter is all absorbed. This sauce can be made the basis of parsley, egg, caper, lemon, celery, shrimp, mustard, oyster, lobster and other sauces.

White Sauce

Melt 2 rounding tablesp butter in a saucepan, adding the same quantity flour, and stirring until free from lumps. Then add 1 pt hot milk, pouring in less than half at first, and when it thickens rubbing and beating until entirely free from lumps. Then add the remainder of the milk, a very little pepper and 1/2 teasp salt, and let it boil up again. Half the milk may be replaced by clear soup stock, or cream may be used instead of milk, if a cream sauce is desired. White sauce may be used instead of drawn butter sauce, in any of the variations of drawn butter sauce, if a less rich sauce is desired.

Brown Sauce

Melt rounding tablesp butter in a saucepan, adding the same quantity of flour, and stirring until nicely browned, but not burned. Then add 1 pt hot, dark soup stock, 1/2 teasp salt, a little pepper, and, if not dark enough, caramel (burnt sugar) enough to give the desired color. Cook until it thickens, rubbing out all lumps. The sauce will be better flavored if pot herbs, a bit of onion and a few peppercorns are added to the stock in its making. Brown sauce is made the basis of mushroom, chestnut, olive, peanut, Flemish, Cumberland, currant jelly, brown sauce piquant and various other sauces.

Onion Sauce

Boil 3 large onions until very tender; drain, and rub through a sieve; add to 1/2 pt white sauce made with cream, and serve with lamb or mutton chop.

Mint Sauce

Chop enough leaves and tender tops of mint to fill 1 cup (or use half the quantity of the dried leaves). Add 1/4 cup sugar, and 1/2 cup not-too-strong vinegar. Prepare an hour before using, to allow the vinegar to absorb the flavor of the mint