WHAT TO SERVE WITH—

Ladies' Mirror, Volume 4, Issue 5, 2 November 1925, Page 57

WHAT TO SERVE WITH—

EVEN GOOD COOKS ARE SOMETIMES AT A LOSS TO KNOW THE MOST SUITABLE AND APPETISING ACCOMPANIMENTS TO VARIOUS DISHES. IN THE OLD COUNTRY FAR MORE ATTENTION IS GIVEN TO THIS DETAIL THAN IS THE CASE IN NEW ZEALAND. NEVERTHELESS, A SUITABLE ACCOMPANIMENT TO FISH, MEAT, GAME, ETC., ADDS SO MUCH TO WHAT IS SERVED WITH IT, THAT THIS PAGE SHOULD BE KEPT FOR REFERENCE, AND IT WILL HELP YOU IN TIME OF DOUBT.

W 7TTH pea soup hand separately * » very finely chopped fresh or dried mint. For mock turtle and hare soup allow one small forcemeat ball for each serving. Serve boiled rice with mulligatawny or any soup containing curry. Cut lemon should accompany spinach puree. Grated cheese should be served with white soups, such as cauliflower, artichoke and turnip. Croutons may be served with any variety of thick soup. To make them: Cut toast or bread into dice, fry a golden brown in a little dripping, lard or butter. Drain well before serving. Gfish Steamed or boiled: Garnish with cut lemon, parsley or fennel. Cod Fish: Oyster, egg, parsley or anchovy sauce. Salt Fish Egg sauce, mashed parsnips. Haddock; Anchovy, egg, or piquant sauce. Mullet: Anchovy or Tartar sauce. Salmon: Lobster or Hollandaise sauce, cucumber. Trout: Bechamel, Hollandaise or parsley sauce. Schnapper: Anchovy, parsley, or caper sauce. <t^eat Roast Beef : Yorkshire pudding, horse-radish, sauce. Boiled Beef: Dumplings, carrots and turnips. Steak : Oyster or butter sauce, chip potatoes. Roast Lamb: Mint sauce.

Boiled Mutton: Caper or parsley sauce, carrots and turnips. Roast Mutton; Onion sauce or red currant jelly. Mutton Cutlets: Piquant or tomato sauce or fried mushrooms, mashed potatoes.

Boiled Pork: Pease pudding, boiled cabbage. Roast Pork: Apple sauce, sage and onions. Boiled Veal: Fried bacon, cream or parsley sauce, cut lemon. Roast Veal: Boiled ham or- bacon or salted pork, forcemeat balls, cut lemon.

Calf’s Liver: Fried rashers of bacon, cut lemon. Calf’s Head Fried bacon, brain sauce. Roast Venison: Red currant jelly, port wine gravy. Curried Meat: Boiled rice, chutney. Hash or Mince: Border of mashed potatoes or macaroni, triangles of toast. Fried Sweetbreads: Rashers of bacon. Braised Sweetbreads: Mushrooms or green peas. Boiled Rabbit: Pickled pork and onion sauce. Poultry and Cjame Chicken, Fowl, and Turkey: Herb, chestnut or sausage forcemeat, bread sauce. Sausages or boiled ham or fried bacon. Watercress or salad. Chicken, Fowl (boiled) : Boiled ham, bacon or pickled pork, or fried rolls of bacon. Parsley, caper, celery or oyster sauce. Roast Goose, Duck or Ducklings: Apple or orange sauce, sage and onions, forcemeat. Roast .or Jugged Hare: Red currant or crab apple jelly, forcemeat balls, cut i lemon. Pheasant : Red currant jelly, bread sauce, fried breadcrumbs, watercress or salad. Quail: Fried bacon rolls, watercress. Wild Duck: Watercress, orange sauce or salad. Stuff with crumb of a roll soaked in port wine, or wild duck and teal may be stuffed with sage and onion. Wild Pigeon: Watercress and cut lemon.