For boiled beef is composed of neatly trimmed plain boiled carrots and turnips, arranged alternately around the meat with suet dumplings; piquante sauce served separately.

Anglaise

For roast beef or fillet, is small browned potatoes at the side of the meat, with scraped horseradish at the ends.

Anglaise

For calf's head, is composed of a slice each of boiled bacon and glazed tongue, and served either with parsley or devil sauce.

Anglaise

For boiled chicken,,is composed of tufts of boiled cauliflower, a thin slice of ham, and Bechamel sauce poured around.

Anglaise

For roast goose, is garnished with plain sage and onion stuffing, a brown gravy poured over, and apple sauce served separately.

Anglaise

For boiled leg of mutton, is garnished with a small mold of mashed white turnips, alternated with a trimmed boiled carrot, and served with caper sauce.

Anglaise

For boiled leg of salt pork, is garnished with trimmed boiled carrots and turnips, arranged alternately around the meat with a puree of split peas.

Anglaise

For roast pork, is garnished with sage and onion stuffing in spoonfuls alternately with a small baked apple; brown gravy or apple sauce served separately.

Anglaise

For boiled salmon, is garnished either with shrimp, mussel or parsley sauce.

Anglaise

For roast turkey, is composed of small pork sausages fried, a slice of boiled ham, bacon, or salt pork, stewed chestnuts, arranged alternately around the meat with stuffing under it, poivrade sauce poured around.

[THE ENGLISH WAY of serving salmis of game is to simply garnish with button mushrooms and croutons. Their roast venison is served plain with Yorkshire sauce].