The Method of Cookery
from the notes of Chef G
Garnishes
- Roast Chicken; Gravy. Bread sauce, Pomme Chip, Water Cress (Bacon roll)
- Boiled Leg Mutton; Caper Sauce, Stock comes from the juice of mutton.
- Roast Beef; Horse Radish Sauce, Watercress, Red Current Sauce.
- Roast Leg Mutton; Gravy, Water Cress, Red Currant Jelly
- Turkey; Cranberry Sauce, Gravy, Chipalata Sausage
- Roast Pork; Apple Sauce, Gravy, Water Cress