Haxells Hotel, menu, pages 2-3

Page 2 <br> <br> <br> Menu <br> <br> <br> Soups <br> Mock Turtle <br> Julienne <br> <br> <br> Fish <br> Boiled Salmon <br> Filet of Brill <br> <br> <br> Joints <br> Roast Leg of Mutton and Currant Jelly <br> Sirloin of Beef and Horseradish <br> <br> <br> Poultry <br> Roast Chicken and Bacon <br> Chip Potatoes <br> <br> <br> Vegetables in season <br> <br> <br> Sweets <br> Fruit Tarts in Season <br> Jelly <br> Stewed Fruits <br> <br> <br> Cheese and Salad <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Toasts <br> <br> <br> “The Queen” <br> Proposed by The Chairman <br> <br> <br> “The Firm” <br> Proposed by Mr. Marsh <br> Response by F. Dunn,Esq. <br> <br> <br> “The Patrons” <br> Proposed by The Chairman <br> Response by <br> <br> <br> “W. R. Dunn, Esq.” <br> Proposed by Mr. R. Bock <br> Response by W. R. Dunn, Esq. <br> <br> <br> “The Manager and Heads of Departments” <br> Proposed by F. Dunn, Esq. <br> Response by Mr. Marsh, Mr. Offer and Mr. Fuller <br> <br> <br> “The Visitors” <br> Proposed by W. R. Dunn, Esq. <br> Response by <br> <br> <br> “The Chairman and Vice-Chairman” <br> Proposed by Mr. Offer <br> Response by The Chairman and Vice-Chairman <br> <br> <br> “The Stewards” <br> Proposed by <br> Response by Mr. O. P. Fuller and Mr. Henry Marsh <br>