Hotel Madison, menu, pages 2-3

Page 2 <br> <br> <br> 1881. Thanksgiving. 1881. <br> <br> <br> Hotel Madison <br> <br> <br> Toledo, Ohio <br> <br> <br> D. C. Shears, Proprietor. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Thanksgiving Dinner. <br> <br> <br> “For what we are about to receive, O Lord, make us truly thankful.” <br> <br> <br> Shrewsbury Oysters in Shell. <br> <br> <br> Tomato Soup. Consomme. <br> <br> <br> Boiled Muskalonge, Celery Sauce. Buffalo Tongue. <br> Capon, Parsley Sauce. <br> <br> <br> Roast Young Turkey, Stuffed with Chestnuts. <br> Sirloin of Beef, Brown Gravy. <br> Saddle of Lamb, Mint Sauce. <br> <br> <br> Roast Red Head Duck, with Jelly. <br> Broiled Quail, on Toast. <br> Partridges Larded, Bread Sauce. <br> <br> <br> Portuguese Fritters, Glace au Rhum. <br> Fried Saddle Rock Oysters, a la Brunswick. <br> Chicken Wing Curried, with Giblets. <br> <br> <br> Mashed Potatoes, Baked in Forn. French Peas. <br> Tomatoes Stewed. Sugar Corn. <br> Plain Boiled Potatoes. <br> <br> <br> Dressed Celery. California Salmon en Mayonaise. <br> Queen Olives. Lettuce, with Dressing. <br> <br> <br> Lemon Merangue. Mince Pie. Sliced Apple Pie. <br> Charlotte Russe. Port Wine Jelly. English Plum Pudding, Brandy Sauce. <br> Vanilla Ice Cream. <br> <br> <br> Assorted Nuts. French Kisses. Cake. Oranges. <br> Apples. Bananas. Malaga Grapes. <br> Coffee. Cheese. <br> <br> <br> Sweet Cider. <br>