256—The Dressing and Accompaniments of Roasts

As a rule, a roast ought not to wait. It ought only to leave the spit or oven in order to be served. All roasts should be placed on very hot dishes, slightly besprinkled with fresh butter, and surrounded by bunches of watercress (this is optional). The gravy is invariably served separately.

Roasts of butcher’s meat and poultry are dished up as simply as possible.

Small roasted game may be dished up on fried slices of bread-crumb masked with gratin stuffing (No. 202, Gratin Forcemeat for Ordinary Hot, Raised Pies).

When lemons accompany a roast, they should be served separately. Pieces of lemon that have once served to garnish a dish must not be used, for they have mostly been tainted by grease.

The mediæval custom of dishing game with the plumage has been abandoned.

Roast feathered game à l’anglaise is dished up with or without potato chips, and the three adjuncts are gravy, bread-crumbs, and bread-sauce.

In northern countries game roasts are always accompanied either by slightly sugared stewed apples, or by cherry or apricot jam.