Durham Cook Book (Classic Reprint)

Excerpt from Durham Cook Book

With oysters, lemon or vinegar, brown bread and butter and lettuce salad. With broiled chops, creamed potatoes and peas and a sharp sauce.
With breaded chops, serve tomato sauce, baked potatoes or chips.

With broiled beefsteak, lettuce salad, plain French dressing, or celery. 'with roast mutton potatoes, turnip and brown sauce.

With cold roast beef, serve horseradish sauce, salad, and roasted potatoes. With cold tongue, potato salad, brown bread and butter.

With veal cutlets, and tomato sauce, serve rice balls, peas and canned corn. With boiled ham, apple sauce or currant jelly.

With sausages, baked potatoes, cooked celery, tomatoes, fried apples. With roast pork, baked potatoes, green vegetables.
With roast lamb, cooked spinach or peas, mint sauce, potatoes.
With roast turkey, mashed potatoes, cranberry sauce, celery.

With roast chicken, rice or potato croquettes, stewed celery or peas.

Serve with any meat, one starchy vegetable and either one green vegetable a salad.

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