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.