Proper Vegetables and Sauces to Serve With Meats
“The veal artist puts both heart and mind into every dish. It blends with the season, it is suited to the occasion and harmonizes with the general manner of living.”
—Sarah Tyson Rorer.
SOUPS.—Bread or bread sticks with clear soups. Cracker with oyster, clam or lobster soups, grated cheese (Parmesan preferred) with macaroni soup. Celery, radishes or olives with all meat soups. Croutons with puree of vegetables of all kinds and with chowders or hard water crackers with the latter.
Fish
RAW SHELL FISH.—Serve oysters and clam very cold or deep in their shells pressed into a plate of cracked ice. Garnish with quarters of lemon. Pass horse radish, tabasco sauce or tomato catsup and crackers or wafers or brown bread and butter.
COOKED SHELL FISH.—Brown sauce and toast with boiled oysters. Cabbage salad, French dressing, tomato relish or catsup with fried oysters. Lettuce, French dressing, or tomatoes raw or chili sauce or catsup; sauce tartare; with boiled lobster. Sauce tartare and bread with deviled crabs or lobster. Sauce tartare and bread with lobster farce. French rolls and lettuce salad with lobster.
PLANKED OR BAKED FISH.—Potato puff, cucumbers with French dressing or cucumber sauce. Boiled fish; fried potato balls or French fried potatoes and cucumbers. Boiled fish; sauce hallandaise, boiled potatoes with parsley and cucumbers. Small fried fish; sauce tartare and crisp bread. Fish croquettes or cutlets; potato roses and crisp rolls. Halibut steaks; cucumbers, brown bread and butter. Creamed or deviled fish; cucumber sauce and crisp bread. Salt cod fish; boiled potatoes, parsnips, biscuits or brown bread. Salt mackeral; fried mush corn bread, gooseberry sauce. Fish timbales; cream sauce or lobster, shrimp oyster sauce, small potato balls. Sweets should not follow a fish supper or luncheon.
ENTREES.—Timbales, with cream sauce and peas; mushrooms; pass crisp bread. Croquettes with peas. Bondins with peas and delicate sauce.
ROASTS.—Serve with the meat course one starchy and one succulent vegetable, unless a dinner salad is served which generally takes the place of the succulent vegetable. Never serve two starchy vegetables together and do not serve potatoes with meat if they were served with the fish course.