Haxells Hotel, menu, page 1

Page 2 <br> MENU <br> <br> <br> Soups <br> Mock Turtle. <br> Vermicelli. <br> <br> <br> Fish <br> Boiled Salmon. <br> Filet of Brill. <br> <br> <br> Joints <br> Ribs of Beef and Horseradish. <br> Roast Leg of Mutton and Currant Jelly. <br> <br> <br> Vegetables in Season. <br> <br> <br> Poultry <br> Roast Chicken and Bacon. <br> Chip Potatoes. <br> <br> <br> Sweets <br> Fruit Tarts in Season. <br> Stewed Fruits. <br> Jelly. <br> <br> <br> Cheese and Salad. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Toasts <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. Henry Marsh. <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” <br> Proposed by Mr. Offer. <br> Response by The Chairman. <br> <br> <br> “The Vice-Chairman” <br> Proposed by Mr. Fuller. <br> Response by The Vice-Chairman. <br> <br> <br> “The Stewards” <br> Proposed by <br> Response by Mr. C. P. Fuller and Mr. Henry Marsh. <br>