MEATS.

"What say you to a piece of beef and mustard?"
--SHAKESPEARE.


ACCOMPANIMENTS. MRS. DELL DE WOLFE.

With roast beef, tomato sauce, grated horseradish, mustard, cranberry
sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon
sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion
sauce.

With roast lamb, mint sauce, green peas.



TO BOIL MEATS.

For all meats allow from fifteen to twenty minutes for each pound.
Skim well. All fresh meats are to be put into boiling water to cook;
salt meats into cold water. Keep the water constantly boiling,
otherwise the meat will absorb the water. Be sure to add boiling