This article was apparently prepared a few months ahead of time… unless it was truly ghostwritten. French-born Chef Charles Ranhofer died in New York on October 9, 1899 at age 62. He was famous for having created several well-known dishes, such as Lobster Newberg, as well as for popularizing Baked Alaska.
This goes with that: What sauces and sides to serve with meats
by C Ranhofer, chef of Delmonico’s, New York
There seems to be an unwritten law that certain things belong together and are expected to be served together. That this meat and that vegetable, or this sauce with that kind of fish, and so on down the list. Meat is the foundation of a dinner, and vegetables, sauces, jellies, preserves and relishes the different stones which help to make the whole complete.
With roast beef: Spiced fruit, cranberry sauce, spinach, cauliflower or daintily cooked cabbage.
With roast mutton: Currant jelly, rice, caper sauce, gravy.
With broiled mutton chops: Rice, tomato sauce, peas.