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The Preble House, menu, pages 2-3

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men000618_The Preble House, menu, pages 2-3
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University of Nevada, Las Vegas. Libraries

Page 2 <br> <br> <br> The <br> Preble House, <br> Portland. <br> <br> <br> Friday, May 11, 1883. <br> <br> <br> M. S. Gibson. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Dinner <br> <br> <br> Fish Chowder. Soup a la Reine. <br> <br> <br> Baked Salmon Trout, stuffed, Madeira Sauce. <br> Radishes. French Fried Potatoes. <br> <br> <br> Boiled Corned Beef with Spinach. <br> Boiled Leg of Mutton, Caper Sauce. <br> Roast Sirloin of Beef. <br> Roast Spring Lamb, Mint Sauce. <br> Roast Chicken, Giblet Sauce. <br> Boiled and Mashed Potatoes. Parsnips. <br> Sweet Corn. Stewed Tomatoes. <br> Turnips. Green Peas. <br> <br> <br> Fillet of Beef, larded, with Mushrooms. <br> Veal Cutlets, breaded, Tomato Sauce. <br> Queen Fritters. <br> <br> <br> Lobster Salad, <br> Olives. Cucumbers. <br> <br> <br> Delicate Pudding, Fruit Sauce. <br> Rhubarb, Custard, and Apple Pies. <br> <br> <br> Assorted Cake. Charlotte Russe. <br> Vanilla Ice Cream. <br> Fruit. Cheese. Coffee. <br>