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The Portland, menu, pages 2-3

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men000154_The Portland, menu, pages 2-3
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    University of Nevada, Las Vegas. Libraries

    Page 2 <br> <br> <br> Le Menu. <br> Julienne <br> Queue de Bœuf liée <br> Thick Ox-Tail. <br> Turbôt bouilli, sauce Crevettes <br> Boiled Turbot, Shrimp Sauce <br> Blanchaille à la Diable <br> Devilled Whitebait <br> Tournedos á la Charoun <br> Fillets of Beef <br> Quartier d’Agneau, sauce Menthe <br> Roast Lamb and Mint Sauce <br> Poulet á la Broche <br> Roast Chicken. <br> Salade <br> Bombe à la Victoria et Petits Gâteaux <br> Fromage <br> <br> <br> Page 3 <br> <br> <br> Toasts. <br> The Queen and the Craft. <br> The Most Worshipful The Grand Master, H.R.H. he Prince of Wales. <br> The Most Worshipful The Pro. Grand Master, The Right Hon. The Earl of Lathom. <br> The Right Worshipful The Deputy Grand Master The Right Hon. The Earl of Mount Edgecumbe, and the rest of the Grand Officers, Present and Past. <br> The Worshipful Master. <br> The Visitors. <br> The Treasurer and Secretary. <br> The Past Masters of the Lodge. <br> The Officers of the Lodge. <br> The Tyler’s Toast. <br> <br> <br> Toastmaster Bro. Winsor. <br>