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2231. Sage-and-Onion, or Goose-Stuffing Sauce. Chop very fine an ounce of onion and half an ounce of green sage leaves, put them into a stewpan with four spoonfuls of water, simmer gently for ten minutes, then put in a teaspoonful of pepper and salt, and one ounce of fine bread-crumbs; mix well together; then pour to it a quarter of a pint of broth, or gravy, or melted butter; stir well together, and simmer it a few minutes longer. This is an excellent relish for roast pork, poultry, geese or ducks, or green peas. 2232. Garnishes. i. Parsley is the most universal garnish for all kinds of cold meat, poultry, fish, butter, cheese, and so forth. Horseradish is the garnish for roast beef, and for fish in general; for the latter, slices of lemon are sometimes laid alternately with the horseradish. ii. Slices of lemon for boiled fowl, turkey, and fish, and for roast veal and calf's head. iii. Carrot in slices for boiled beef, hot or cold. iv. Barberries, fresh or preserved, for game. v. Red beetroot sliced for cold meat, boiled beef, and salt fish. vi. Fried smelts as garnish for turbot. vii. Fried sausages or forcemeat balls are placed round turkey, capon, or fowl. viii. Lobster coral and parsley round boiled fish. ix. Fennel for mackerel and salmon, either fresh or pickled. x. Currant jelly for game, also for custard or bread pudding. xi. Seville orange or lemon in slices for wild ducks, widgeons, teal, and so forth.