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men001303. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1b85412p
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Menu <br> THE BATES HOUSE <br> INDIANAPOLIS <br> LOUIS REIBOLD <br> PROPRIETOR <br> SUNDAY, NOVEMBER 26, 1884. <br> New York Count Oysters <br> Terrapin <br> Consomme <br> White Fish, Baked, with Oysters <br> Ham, Champagne Sauce <br> Pound of Beef, with Horse Radish <br> Roast Young Turkey, Cranberry Sauce <br> Baron of Beef <br> Saddle of lamb, with Currant Jelly <br> Cold Roast Beef <br> Mutton <br> Shrimp Salad <br> Potato Salad <br> Tongue <br> Cranberry and Currant Jelly <br> -CLARET WINE PUNCH- <br> Sweetbreads Broiled, garnished with Mushrooms <br> Chicken Croquettes, Cream Sauce <br> Orange Fritters, Rum Sauce <br> Mashed and Boiled Potatoes <br> Baked Sweet Potatoes <br> String Beans <br> Hot Slaw <br> Fried Parsnips <br> Corn <br> Mince Pie <br> Cranberry Pie <br> English Plum Pudding, Brandy Sauce <br> Lady Cake <br> Cocoanut Macaroons <br> Chocolate Eclairs <br> Fancy Cake <br> Cream Kisses <br> Charlotte Russe <br> Banana Ice Cream <br> Raisins <br> Mixed Nuts <br> Apples <br> Bananas <br> Oranges <br> Grapes <br> Edam and New York Cream Cheese <br> Crackers <br> -COFFEE- <br>