Braised lamb - Serve peas, young carrots, and turnips.
Stewed veal -Serve parsley sauce, cooked carrots and turnips cut in dice or small balls, peas.
Fricasseed veal - Serve sippets of toast, slices of lemon, rolls of bacon, pickle.
Grilled pork cutlets - Serve mustard sauce, fried potatoes.
Baked ham - Serve orange salad, Madeira sauce.
Boiled ham - Serve champagne sauce, puree of spinach, horseradish.
Roast saddle of mutton - Serve red currant jelly, cranberry jelly, baked potatoes.
Boiled mutton - Serve parsley, caper sauce, carrots and turnips, leeks.
Mutton cutlets - Serve mashed potatoes, brown sauce, or tomato sauce, green peas, sorrel sauce, strips of truffle, gherkins, ham.
Roast neck of mutton - Serve braised carrots.
Grilled breast of mutton - Serve brown sauce, caper sauce, grilled tomatoes, grilled mushrooms.
Roast loin of mutton - Serve brown sauce, caper sauce, piquante sauce, baked potatoes.
Grilled mutton kidneys - Serve potato chips, maitre d'hotel butter, grilled tomatoes.
Stewed mutton kidneys - Serve croutons, grilled mushrooms.
Roast beef - Serve horseradish sauce, Yorkshire pudding, tomatoes stuffed with mushrooms.
Stewed fillet of beef - Serve macaroni, or spaghetti.
Roast turkey - Serve cranberry jelly.
Grilled steak or grilled fillet of beef - Serve maitre d'hotel butter, fried potatoes, horseradish, grilled mushrooms, grilled tomatoes, fried onions, mushroom sauce, champagne sauce.