Traditional Accompaniments to Roast Meat

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

    With Beef

  • Horseradish sauce
  • English mustard
  • Yorkshire pudding
  • Gravy

    With Mutton and Lamb

  • Onion sauce
  • Red-currant jelly
  • Mint sauce
  • Savoury herb pudding

    With Pork

  • Apple sauce
  • Pease pudding
  • Roast apples
Forcemeat may be used to stuff any joint.

©1975 The Estate of Elizabeth Ayrton