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men001196. 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/d1wp9tp80
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THANKSGIVING 1884. <br> MENU <br> OYSTERS <br> Green Turtle Soup <br> Baked Red Snapper, with herbs <br> New England Broiled Dinner <br> Leg of Mutton with Capers <br> Young Turkey, cranberry sauce <br> Young Pie, apple sauce <br> Sirloin of Beef, Yorkshire pudding <br> Baked Chicken Pie, New England style <br> Lamb Chops, a la Pompadour <br> Venison Steaks, Burgundy sauce <br> Charlotte of Apricots, brandy sauce <br> Mashed Potatoes <br> Green Peas <br> Stewed Tomatoes <br> Broiled Potatoes <br> Baked Sweet Potatoes <br> Asparagus on Toast <br> Roast Quail, with kelly <br> Boned Turkey <br> Aspic of Oysters <br> Tongue <br> Ham <br> Chicken Salad <br> Celery Salad <br> Steamed Plum Pudding, brandy sauce <br> Cranberry Pie <br> Pumpkin Pie <br> Boston Cream Puffs <br> French Kisses <br> Lady Cake <br> Port Wine Jelly <br> Charlotte Russe <br> Vanilla Ice Cream <br> Oranges <br> Apple <br> Grapes <br> Mixed Nuts <br> Raisins <br> Cheese <br> COFFEE <br> <br> <br> BRIGGS HOUSE, Chicago, III. <br> FRANK UPMAN, PROPRIETOR <br>