Beef, Roast - Horseradish, brown, tomato, or jelly sauce.

Veal, Roast - Brown, tomato, or horseradish sauce.

Mutton, Roast - Sauce piquante, jelly, curry, or mint.

Mutton, Boiled - Sauce piquante.

Lamb, Roast - Mint, caper, curry, or jelly sauce.

Pork, Roast - Apple sauce, sauce piquante, or brown sauce.

Beefsteak, Broiled - Maitre d'hotel butter, or mushroom sauce.

Goose or Duck - Apple sauce, jelly sauce, orange sauce.

Chicken or Turkey, Roast - Cranberry sauce; giblet, celery, or oyster sauce.

Chicken, Boiled - Sauce supreme, white sauce, oyster sauce.

Chicken, Fried - Brown, celery, or egg sauce; sauce supreme.

Warmed-over Poultry - Bechamel, white, or egg sauce.

Fish, Boiled or Baked - White, egg, or caper sauce.

Fish, Fried - Tartare sauce.

Vegetables, Boiled - Cream sauce, drawn butter.

For coloring and flavoring brown sauces and soups a tablespoon of "Browning for Sauces" may be used. See next page.