Barss House, menu, pages 2-3

Page 2 <br> <br> <br> Wines to Order <br> <br> <br> Barss House, <br> <br> <br> G. J. Cross, Prop. <br> <br> <br> Peru, Ind. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Dinner <br> <br> <br> Sunday, November 27, 1881. <br> <br> <br> Soup. <br> Italian Broth. <br> <br> <br> Fish. <br> Baked White Oyster Sauce. <br> <br> <br> Meats. <br> Boiled: <br> Beef Tongue. Corned Beef and Cabbage <br> Roasts: <br> Ribs of Beef Brown Sauce. Turkey Cranberry Sauce. <br> Fillet of Veal Stuffed with Oysters. Goose with Applesauce. <br> Sirloin of Beef. Chicken Cream Sauce. <br> <br> <br> Cold Meats. <br> Roast Beef, Corned Beef, Boiled Ham. <br> <br> <br> Entrees. <br> Quail on Toast, Escolloped Oysters. <br> Rice Croquet Brandy Sauce. <br> <br> <br> Relishes. <br> Cucumber Pickles, Chow-chow, Halford Sauce, Mustard <br> Queen Olives. Sliced Tomatoes, Celery <br> <br> <br> Vegetables. <br> Stewed Tomatoes. <br> Mashed Potatoes. Sweet Corn. <br> Sweet Potatoes. New Beets. <br> Cabbage Slaw. <br> <br> <br> Breads. <br> White and Brown. Detroit Crackers <br> <br> <br> Pstry. <br> Pies, Apple. Tapioca Pudding Brandy Sauce. <br> Pies, Mince. Assorted Cake. <br> Pies, Lemon. Lemon Ice Cream. Wine Jelly. <br> Roman Punch. <br> <br> <br> Desserts. <br> Apples. Mixed Nuts, Raisins, Cheese <br> Tea, Coffee, Milk. <br>