| DRESSINGS AND GRAVIES IMPROVED WITH LEA & PERRINS' SAUCE IN THE COOKING Appropriate Dressings and Gravies for Different Meats and Vegetables |
| BROWN DRESSINGS SHOULD BE SERVED WITH |
| Brown Gravy. | Roasted Meats, Cold Meats, Stewed Meats, Chopped Meats. |
| Creole Dressing. | Roasted Pork, Pork Chops, Broiled Fish, Croquettes, Rice. |
| Pickle Dressing. | Steak, Fried Liver, Game. |
| Jelly Dressing. | Roast Turkey, Duck, Goose or other Game. |
| Mushroom Dressing. | Steak, Fillet Mignon, Timbales, Croquettes, Chicken. |
| Olive Dressing. | Steak, Roast Duck, Baked Fish, Game, Chicken, Omelets, Croquettes. |
| Onion Dressing. | Steaks, Meats, Croquettes, Chopped Meats. |
| Spanish Dressing. | Omelets, Rice, Cornmeal, Croquettes, Fish Cakes. |
| Tomato Dressing. | Macaroni, Rice, Beef Steak, Croquettes, Fish Cakes. |
| WHITE STOCK DRESSINGS SHOULD BE SERVED WITH |
| Cauliflower Dressing. | Boiled Chicken, Turkey or other Poultry. |
| Celery Dressing. | Broiled Fish, Chicken or Turkey. |
| Cheese Dressing. | Macaroni, Hominy, Rice, Fish, Vegetable Croquettes, Cauliflower, Asparagus. |
| Oyster Dressing. | Baked Fish, Croquettes, Chicken or Game. |
| DRAWN BUTTER DRESSINGS SHOULD BE SERVED WITH |
| Plain Butter Dressing. | Fish and Fresh Vegetables. |
| Egg Dressing. | Fish or Vegetable Croquettes, Macaroni, Rice. |
| Lemon Dressing. | Shad, Shad Roe and other Fish. |
| MISCELLANEOUS DRESSINGS SHOULD BE SERVED WITH |
| Bearnaise Dressing. | Steaks and Game. |
| Maître de Hotel Dressing. | Fish, Boiled, Baked or Fried. Fresh Vegetables. |
| Hollandaise Dressing. | Fish, Asparagus and Cauliflower. |
| Mint Dressing. | Lamb and Cold Meats. |
