For Meat Hash. — ^Pickled cucumbers sliced in inch slices crosswise ; croo* tons or poached eggs. For White Meat Hash, fried oysters, or suces of lemon. Qame Hash, chopped sweet herbs* For Baked Ham, — ^Border of beans and garnish knuckle with a paper frUL For Boiled Ham. — ^Aspic jelly ; parsley, or flowers cut from vegetables. For Broiled Ham. — Poached eggs. For Fried Ham. — ^Fried eggs. For Breast of Lamb, — Cooked green pease around or under it. For Boiled Leg of Lanib. — Cooked cauliflower or spinach. For Braised Loin of Lamb. — ^Place on a bed of either stewed pease, BjptOMrib or cucumbers. 628 OABNISHES XS{J> SAUCES. Stewed Lamb. — Strew over with stewed moBhrooms or green i>ease. For Lamb Chope, — Crisped parsley or place around a mound of mashed potatoes. For Lamb CtUleU, — ^Place chopped spinach in center. For Lamb Stoeet'-breadB, — ^Water cresses ; tufts of parsley. For Boiled Neck of Mutton. — Slices of cooked carrots and iomipB alte^ nated ; or parsnips may be used instead of the latter. For Braised Leg of Mutton, — ^Braised onions. For Roait Neck or Loin of MuUon. — ^Little mounds of red currant ]e11y. Saddle of Mutton, same. Shoulder of Mutton, braised onions or baked toma- toes. For Boiled Leg of Pork. — Sliced cooked carrots, turnips or parsnips. Jbr ^aUpork, same. For Boaet Pork or a Roast pty.— Baked apples. For Pork Chops, — ^Pickled gherkins, or slices of larse pickled cucumbers cut crosewise. .For Fried Salt Pork, same, or fried apples. For Fried Sausai^ geSf same as above. For Pigs Feet Souu, — Slices of lemon. For Roast Veal. — Sliced lemon and force-meat balls alternating. For Stewed Veal. — Force-meat balls ; rashers of broiled ham or bacon curled and fried ; boiled carrots sliced alternated with mounds of green pease ; or mushrooms and sorrel or spinach and endive. For Veal Cutlets or Chops. — ^Tender leaves of lettuce; olives; breaded rashers of pork, or same as for stewed veaU Veal Sweet-Breads. — On a bed of cooked pease. For Boiled Calfs Head. — ^Egg balls, or fringed celer} For Calfs Liver. — Sliced lemon and force-meat balls, or sliced pieUed beets. For Calfs Tongue. — ^Aspic jelly. For Curries. — ^Border of boiled rice. OABNISHES FOB POULTBT, BTO. For Boiled C^tciken."— Sliced hard boiled eggs alternated with tufts cC celery or lettuce leaves ; or place on a bed of rice. Fricassud Chicken. — ^Little mounds of boiled rice. Fried Chicken. — ^Fried oysters alternated with lemon points. Roast Chicken. — Crisped parsley or stuffed tomatoes. For Boiled Turkey. — Same as for boiled chicken. For Roast Turib^y.— Fried oysters, or sausages ; force-meat balls ; wvtar* cresses. For Oame. — ^Fresh or preserved barberries ; little mounds of currant jelly ; sliced oranges or lemons. GARNISHES AND SAUCES. 629 Wot Boiled JBa6M<.— Rashers of fried ham or bacon ; or parsley. For Roast Babbit.^ A border of mashed potato ; force-meat balls ; water* ^aress^, or slices of lemon. OABKISHKS FOB SALADS. Cabbage Salad.Sliced hard boiled eggs. CMekem /SoZod.— Sliced hard boiled eggs in rings alternated with sliced pickled beets or cucumbers. Lobster 8alad.~^ame as above with the coral arranged witii it; or sur- lound with a border of cray fish. Meat Salad. — ^Tender leaves of lettuce. Sardine Salad. — Small whole sardines, or lemon points. Salmon Salad. — ^Nasturtiums, buttercups, or wild roses* OABNISHXS FOB VEGETABLES. For Articholes. — Crisped parsley.

AI-modernized reading of the original text

For Meat Hash.— Pickled cucumbers sliced in inch slices crosswise ; croutons or poached eggs. For White Meat Hash, fried oysters, or slices of lemon. Qame Hash, chopped sweet herbs* For Baked Ham.— Border of beans and garnish knuckle with a paper frUL For Boiled Ham.— Aspic jelly ; parsley, or flowers cut from vegetables. For Broiled Ham.— Poached eggs. For Fried Ham.— Fried eggs. For Breast of Lamb.— Cooked green pease around or under it. For Boiled Leg of Lamb. — Cooked cauliflower or spinach. For Braised Loin of Lamb.— Place on a bed of either stewed pease, asparagus or cucumbers. 628 OABNISHES XS{J> SAUCES. Stewed Lamb.— Strew over with stewed mushrooms or green i>ease. For Lamb Chops.— Crisped parsley or place around a mound of mashed potatoes. For Lamb Cutlets.— Place chopped spinach in center. For Lamb Sweet-breads.— — ^Water cresses ; tufts of parsley. For Boiled Neck of Mutton.— Slices of cooked carrots and turnips alternated nated ; or parsnips may be used instead of the latter. For Braised Leg of Mutton.— Braised onions. For Roast Neck or Loin of Mutton. — ^Little mounds of red currant ]e11y. Saddle of Mutton, same. Shoulder of Mutton, braised onions or baked tomatoes. For Boiled Leg of Pork.— Sliced cooked carrots, turnips or parsnips. For Salt pork, same. For Roast Pork or a Roast pty.— Baked apples. For Pork Chops.— Pickled gherkins, or slices of larse pickled cucumbers cut crosewise. .For Fried Salt Pork, same, or fried apples. For Fried Sausages, same as above. For Pigs Feet Soup.— — Slices of lemon. For Roast Veal.— Sliced lemon and force-meat balls alternating. For Stewed Veal.— Force-meat balls ; rashers of broiled ham or bacon curled and fried ; boiled carrots sliced alternated with mounds of green pease ; or mushrooms and sorrel or spinach and endive. For Veal Cutlets or Chops.— Tender leaves of lettuce; olives; breaded rashers of pork, or same as for stewed veaU Veal Sweet-Breads.— On a bed of cooked pease. For Boiled Calf's Head.— Egg balls, or fringed celery For Calf's Liver. — Sliced lemon and force-meat balls, or sliced pieUed beets. For Calf's Tongue. — ^Aspic jelly. For Curries.— Border of boiled rice. GARNISHES FOR POULTRY, ETC. For Boiled Chicken.— Sliced hard boiled eggs alternated with tufts of celery or lettuce leaves ; or place on a bed of rice. Fricassee Chicken. — ^Little mounds of boiled rice. Fried Chicken. — ^Fried oysters alternated with lemon points. Roast Chicken. — Crisped parsley or stuffed tomatoes. For Boiled Turkey. — Same as for boiled chicken. For Roast Turkey.— Fried oysters, or sausages ; force-meat balls ; water-cresses. For Oame. — ^Fresh or preserved barberries ; little mounds of currant jelly ; sliced oranges or lemons. GARNISHES AND SAUCES. 629 For Boiled Rabbit.— Rashers of fried ham or bacon ; or parsley. For Roast Rabbit.— A border of mashed potato ; force-meat balls ; water-cresses, or slices of lemon. GARNISHES FOR SALADS. Cabbage Salad.— Sliced hard boiled eggs. Chicken Salad.— Sliced hard boiled eggs in rings alternated with sliced pickled beets or cucumbers. Lobster Salad.— Same as above with the coral arranged witii it; or surlound with a border of cray fish. Meat Salad.— Tender leaves of lettuce. Sardine Salad.— Small whole sardines, or lemon points. Salmon Salad.— Nasturtiums, buttercups, or wild roses* GARNISHES FOR VEGETABLES. For Articholes. — Crisped parsley.

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