Vegetables Served With Fish

Potatoes, tomatoes, or peas cooked in any manner desired, or tomatoes and cucumbers uncooked, may be served with fish; also onions, drained and refreshed several times while cooking and covered with a cream sauce, are served with fish. If the fish be served with a sauce, the vegetables, onions excepted, should be served without a sauce, as, potatoes, plain boiled, French fried baked, croquettes, balls, etc.

Vegetables Served With Roast Beef

With roast beef the favorite methods of serving potatoes are Franconia or baked with the beef, escalloped, mashed, or mashed and browned. Other vegetables that may accompany the roast are cauliflower, Brussels sprouts, new beets, beet greens, spinach, salsify, tomatoes, onions, squash, white turnips, green corn, peas, and beans of all kinds, and rice, hominy, farina or macaroni.

Beefsteak, mutton or lamb chops are accompanied by sweet or white potatoes in any form, fresh cooked or warmed over, or by any of the vegetables served with roast beef. Asparagus is often served with meat, but it is more appropriately served as a course by itself.

With stewed or braised beef, potatoes, turnips, parsnips, carrots, tomatoes, peas, beans or vegetables à la jardinière are served.

With corned beef serve boiled potatoes (sweet or white), turnips, cabbage, beets, carrots, beet tops, spinach, dandelions, Brussels sprouts, cauliflower, and parsnips.

Vegetables Served With Other Meats And Poultry

Boiled mutton or lamb may be accompanied by boiled potatoes, turnips, salsify, onions, carrots, cauliflower, Brussels sprouts, spinach or green beans.

Roast mutton calls for same vegetables as roast beef, and also red currant jelly and baked or fried bananas.

With roast lamb, potatoes, green peas, beans, spinach, summer squash, white turnips, and asparagus - if this latter be not desired as a separate course - are served.

With veal, roast or braised, choose white turnips, spinach, beet tops, young beets, peas, beans, dandelions, or escalloped cabbage.

Roast pork calls for potatoes (white or sweet), squash, onions, turnips, parsnips, spinach, salsify, or cauliflower, and apple sauce.

Serve with poultry, roasted or boiled, potatoes (white or sweet), turnips, celery, cooked or uncooked, onions, Brussels sprouts, cauliflower, squash, mushrooms, green corn, peas and beans, rice, and cranberry sauce. Asparagus accompanies broiled spring chicken.

With game, the vegetables are usually prepared in a somewhat elaborate manner. The vegetable considered the vegetable par excellence is celery, which may be served plain, stewed in cream sauce, braised with a brown sauce, or as a salad. Other vegetables are white potatoes in croquettes, or balls, sweet potatoes, glazed, tomatoes, broiled, or in a salad, cauliflower au gratin, spinach à la crème, or peas. Olives and black currant jelly are passed with duck; currant jelly, with venison; and fried hominy, with grouse and duck.

Use only silver implements (silver fish slice, spoon or fork) in serving fish not protected with a covering of egg and crumbs.