What Vegetables to Serve.

New Zealand Journal of Agriculture, Volume 57, Issue 6, 20 December 1938, Page 561

What Vegetables to Serve.

Beef. Roast — Potatoes (boiled, roasted, baked, scalloped, in' half shell, sweet potatoes), cauliflower, cabbage, celery, carrots, peas, french or butter beans, broad beans, asparagus, onions, pumpkin, marrow, turnips, small beets, tomatoes, spinach. , Steaks. -Potatoes (same as for roast), also french fried potatoes, - potatoes au gratin ; cucumber, mushrooms, peas, onions, tomatoes, celery, turnips. Beef Potatoes (boiled or riced), turnips, parsnips, carrots, tomatoes, peas, beans, celery, onions. Baked Heart. Potatoes (riced, au gratin'), parsnips, tomatoes, beets. Tongue.— (mashed, creamed, or riced), rice, carrots, beans, spinach, cabbage, tomatoes.

Tripe. Potatoes (mashed), carrots, celery, onions. Corned Beef. — Potatoes (mashed), carrots, cabbage, beets, turnips, ■ parsnips, spinach, beet tops, cauliflower. Veal. ' Roast Veal. — Potatoes (boiled, mashed, or browned), rice, spaghetti, macaroni, tomatoes, onions, french and butter beans, spinach, asparagus, turnips (white), all kinds of greens, beets, peas, cabbage, carrots. Chops or Cutlets.- Potatoes (mashed, au gratin, baked), tomatoes, celery, french and butter beans, beet, greens, peas. / Veal Stew.— Potatoes (boiled), rice, carrots, peas, french ’ beans, turnips, parsnips. .

Pork. Roast Pork. — Potatoes (boiled, ? riced, or mashed), cabbage, tomatoes, spinach, turnips, marrow, pumpkin, onions, parsnips, or apples. . .. Pork Chops— Potatoes (boiled, mashed or riced), baked beans or split peas, turnips, beans, spinach, cabbage. " Baked Ham.— Potatoes (mashed, au gratin, or scalloped), macaroni, spaghetti, beans, spinach, beets, greens, cauliflower, marrow, pumpkin, onions. Boiled Ham. Potatoes (baked, in half shell, creamed, scalloped, and browned), spinach, brussels sprouts, cauliflower, cabbage. ■ . ' >■ Sausage. Potatoes (mashed, baked, or potato balls), macaroni, spaghetti, or bananas, tomatoes, apples, cabbage, french dr butter beans. Mutton and Lamb. Lamb Chops.— Potatoes (baked, scalloped, or stuffed, kumeras), tomatoes, peas, beets, creamed carrots, french and butter beans au gratin, asparagus, marrow, and pumpkin. ; ' Boiled Lamb or Mutton.— Potatoes (boiled), rice, beans, turnips (yellow and white), onions, spinach, brussels sprouts, cabbage, carrots, cauliflower. Roast Lamb.— Potatoes (boiled, mashed, riced, or creamed), rice, artichokes, green peas, beans, tomatoes, marrow, onions, wliite turnips, asparagus, cauliflower. Roast Mutton. Potatoes- (boiled, mashed, riced, or creamed), rice, artichokes, asparagus, spinach, beans, green peas. • ' ■■■ Fish. - ' Baked Fish. Potatoes (scalloped, stuffed, baked), peas, asparagus, cucumber, beans. Creamed Fish .—Potatoes (mashed, riced, baked), tomatoes, beans. Steamed Fish. Potatoes (mashed, balls) tomatoes, beans, peas.