Galt House, menu, page 2

Menu <br> <br> <br> Saturday, May 26th, 1883. <br> <br> <br> Soup. <br> English Beef. <br> Consomme’ Italian. <br> <br> <br> Fish. <br> Baked Lake Trout, Mushroom Sauce. <br> Cucumbers, <br> Bermuda Onions, <br> Olives, <br> Sardines. <br> <br> <br> Removes. <br> Boiled Leg Of Mutton with Capers, <br> Boiled Sauer-kraut and Pork, <br> Roast Sirloin of Beef, <br> Roast Spring Lambs, Mint Sauce <br> Roast Ribs of Beef With Browned Potatoes <br> <br> <br> Cold Dishes. <br> Potato Salad, <br> Lobster Salad, <br> Boiled Ham <br> <br> <br> Entrees. <br> Chicken Saute, a la Meringo, <br> Baked Pork and Beans, Boston Style, <br> Broiled Lamb’s Tongues, Sauce Piquant, <br> Apple Fritters, Brandy Sauce, <br> <br> <br> Vegetables. <br> New Potatoes, Cream Dressing, <br> Spinach, <br> Lima Beans, <br> Boiled Hominy, <br> Pickled Beets, <br> Mashed Potatoes. <br> <br> <br> Pastry. <br> Indian Pudding Butter Sauce. <br> Strawberry Pie, <br> Apple Pie, <br> Citron Cake, <br> Jelly Roll, <br> Lemon Cake. <br> <br> <br> Cheese. <br> Roquefort, <br> Edam, <br> American, <br> <br> <br> Dessert. <br> Pine-apple Jelly, <br> Lemon Ice Cream. <br> <br> <br> Fruits in Season. <br> <br> <br> French Coffee. <br> <br> <br> Galt House, <br> Louisville, Ky <br>