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Fish, and Vegetables

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-Maître 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 suprême, white sauce, oyster sauce. CHICKEN, FRIED-Brown, celery, or egg sauce; sauce suprême. WARMED-OVER POULTRY-Béchamel, 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.