The document lists various foods and their recommended accompaniments. It provides details on appetizers, soups, fish, pasta, meats, poultry, and game meats. For each item, typical sauces, seasonings, or sides that enhance or balance the flavors are specified. The purpose is to offer suggestions for complimentary condiments and garnishes to serve alongside different dishes.

1. Food & Accompaniments

2. Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with dishes is to improve the flavour of the food or to counteract its richness or texture.

3. HORSD’OEUVRES HOR SD’OEUVRES

4. HORSD’OEUVR’ES HOR SD’OEUVRES GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR

5. HORSD’OEUVR’ES HOR SD’OEUVRES TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE

6. HORSD’OEUVR’ES HOR SD’OEUVRES OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER

7. SNAILS : SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES

8. SHRIMPS: SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES

9. HAM MOUSSE: SERVED WITH: HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES

10. GULL’S EGG SERVED WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSD’OEUVRES HOR SD’OEUVRES

11. SMOKED SALMON SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES

12. ASPARAGUS: SERVED WITH: HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES

13. GLOBE ARTICHOKE HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES

14. CORN ON THE COB SERVED WITH: BEURRE FONDUE HORSD’OEUVRES HOR SD’OEUVRES

15. FRESH PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSD’OEUVRES HOR SD’OEUVRES

16. CHILLED MELON SERVED WITH: GROUND GINGER CASTOR SUGAR HORSD’OEUVRES HOR SD’OEUVRES

17. AVACADO SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES

18. SHELLFISH COCKTAIL SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES

19. SOUP

20. CRÈME DE TOMATE SERVED WITH: CROUTONS

21. CONSOMME SERVED WITH: DEPENDING ON GARNISH

22. FRENCH ONION SOUP SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES

23. PETITE MARMITE SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES POACHED BONE MARROW

24. POTAGE GERMINY SERVED WITH: CHEESE STRAWS

25. BOUILLABASSE SERVED WITH: THIN SLICES OF FRENCH BREAD DIPPED IN OIL AND GRILLED

26. BORTSCH SERVED WITH: SOUR CREAM BEETROOT JUICE BOUCHEES FILLED WITH DUCK PASTE

27. TURTLE SOUP SERVED WITH: BROWN BREAD & BUTTER SEGMENTS OF LEMON CHEESE STRAWS MEASURE OF SHERRY

28. FISH & SEA FOOD

29. FRIED FISH SERVED WITH: SEGMENTS OF LEMON, SAUCES: TARTARE, REMOULADE, GRIBICHE

30. GRILLED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: BEARNAISE, TYROLIENNE

31. POACHED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: HOLLANDAISE, MOUSSELINE

32. GRILLED HERRING SERVED WITH: MUSTARD SAUCE

33. POACHED SALMON SERVED WITH: HOLLANDAISE SAUCE MOUSSELINE SAUCE

34. MUSSELS SERVED WITH: BROWN BREAD & BUTTER, CAYENNE PEPPER

35. CRAWFISH SERVED WITH: MAYONNAISE SAUCE

36. COLD LOBSTER SERVED WITH: MAYONNAISE SAUCE

37. FARINACEOUS

38. SPAGHETTI SERVED WITH: GRATED PARMESAN CHEESE

39. MEAT

40. CURRY SERVED WITH: POPPADAMS, PAN CAKES

41. ROAST BEEF SERVED WITH: ENGLISH/FRENCH MUSTARD, HORSERADISH SAUCE, YORKSHIRE PUDDING, ROAST GRAVY

42. ROAST LAMB SERVED WITH: MINT SAUCE. ROAST GRAVY

43. ROAST PORK SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY

44. BOILED MUTTON SERVED WITH: CAPER SAUCE

45. SALTED BEEF SERVED WITH: TURNED ROOT VEGETABLES, DUMPLINGS, NATURAL COOKING LIQUOR

46. BOILED FRESH BEEF SERVED WITH: TURNED ROOT VEGETABLES, NATURAL COOKING LIQUOR, ROCK SALT, GHERKINS

47. CALF’S HEAD SERVED WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE

48. GRILLED STEAKS SERVED WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE D’HOTEL, POMMES PAILLE (STRAW POTATOES), WATERCRESS

49. IRISH STEW SERVED WITH: WORCESTER SAUCE, PICKLED RED CABBAGE

50. POULTRY

51. CHICKEN SERVED WITH: BREAD SAUCE, ROAST GRAVY, PARSLEY & THYME STUFING, BACON ROLLS, GAME CHIPS, WATERCRESS

52. ROAST TURKEY SERVED WITH: CRANBERRY SAUCE, BREAD SAUCE, CHESTNUT STUFFING, CHIPOLATA, GAME CHIPS, WATERCRESS, ROAST GRAVY

53. GOOSE SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY

54. WILD DUCK SERVED WITH: ORANGE SALAD, ACIDULATED CREAM DRESSING

55. DUCK SERVED WITH: ONION & SAGE STUFFING, APPLE SAUCE, WATERCRESS, ROAST GRAVY

56. GAME

57. HARE SERVED WITH: HEART SHAPED CROUTES FORCEMEAT BALLS RED CURRANT JELLY

58. VENISON SERVED WITH: CUCUMBERLAND SAUCE, REDCURRANT JELLY

59. PARTRIDGE SERVED WITH : FRIED BREAD CRUMBS

60. GROUSE SERVED WITH: HOT LIVER PASTE SPREAD ON A CROUTE

61. PHEASANT SERVED WITH: BREAD SAUCE, GAME CHIPS, WATERCRESS, ROAST GRAVY