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Turkey, Sauces For

Brown gravy and bread sauce are the usual accompaniments to roast turkey. Oyster sauce, celery sauce, cranberry sauce, tomato sauce, mushroom, chestnut, and truffle sauce, are all suitable accompaniments. Sausages are generally put round the bird, with a garnish of sliced lemon. Ham, tongue, bacon, or pickled pork is sent to table with both roast and boiled turkey. With boiled turkey, celery sauce, oyster sauce, bread sauce, or white sauce should be served. The nature of the sauce should, of course, be regulated by that of the forcemeat.