The Burdick, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> November 27, 1881. <br> <br> <br> Soup. <br> Bean puree, <br> Oyster. <br> <br> <br> Fish. <br> Boiled Lake Trout, Sauce Hollandaise. <br> <br> <br> Joints. <br> Roast Ribs of Beef, Dish Gravy, <br> Roast Goose, Apple Sauce, <br> Roast Pork, Apple Sauce, <br> Boiled Chicken, Celery Sauce, <br> Boiled Leg of Mutton, Caper Sauce, <br> <br> <br> Game. <br> Roast Mallard Duck, Currant Jelly, <br> Roast Leg of Venison, Game Sauce, <br> Roast Wild Turkey, Chestnut Dressing, <br> Broiled Rabbits, Wine Sauce. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees. <br> Macaroni, with Cream, <br> Rice Fritters, Lemon Sauce, <br> Oyster Patties, <br> Baked Chicken Pie. <br> - <br> Mayonnaise of Chicken, Potato Salad. <br> - <br> Celery, Queens Olives, Cold Slaw. <br> <br> <br> Vegetables. <br> Boiled, Mashed, and Sweet Potatoes, <br> Lima Beans, <br> Sweet Corn, <br> Tomatoes, <br> Green Peas. <br> <br> <br> Pastry. <br> Apple Pie, <br> Peach Pie, <br> Mince Pie, <br> English Plum Pudding, Brandy Sauce, <br> Assorted Cake, <br> Chocolate Cake, <br> Charlotte De Russe, <br> Vanilla Ice Cream, <br> Port Wine and Lemon Jelly. <br> <br> <br> Dessert. <br> Almonds, <br> English Walnuts, <br> Filberts, <br> Layer Raisins, <br> Catawba Grapes, <br> Pears, <br> Oranges, <br> Apples. <br> <br> <br> Black Tea, <br> Coffee, <br> Green Tea. <br>