Windsor Hotel, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> Sunday, February 10, 1884. <br> <br> <br> Soup, <br> Neapolitaine. Consomme, Brunoise. <br> <br> <br> Fish, <br> Steak of Trout, Norma Style. <br> Julienne Potatoes. <br> <br> <br> Hors D’oeuvres, <br> Celery. Olives. Sardines. Pickled Beets. <br> Baked Oysters on Half Shell. <br> <br> <br> Remove, <br> Boiled Capon, with Salt Pork. Turkey, Stuffed, Cranberry Jam. <br> Corned Beef and Cabbage. Roast Loin of Beef. <br> Ham, Madeira Sauce. Lamb, au Jus. <br> Teal Duck, Currant Jelly. <br> <br> <br> Windsor Hotel Punch. <br> <br> <br> Silver Moon Print, St. Paul. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees, <br> Quenelle of PArtridge, St. Hubert. <br> Cassolette of Chicken, au Salpicon. <br> Small Tenderloin, Larded, Mariniere. <br> Baked Apples, Creole Style. <br> <br> <br> Cold, <br> Pickled Salmon. Ox Tongue. Shrimp Salad. <br> Baked Pork and Beans. <br> <br> <br> Vegetables, <br> Green Pea. Boiled and Mashed Potatoes. Sugar Corn. <br> Fried Parsnips. Lima Beans. Boiled Rice. <br> <br> <br> Pastry, <br> Steamed Fig Pudding, Maraschino Sauce. <br> Meringue-Orange Pie. Mince Pie. <br> Vanilla Eclairs. Coconut Cream Jumbles. Lady Fingers. <br> <br> <br> Dessert, <br> Chocolate Ice Cream. Cognac Jelly. Coffee Whipped Cream. <br> Fruit. Coffee. Cheese. <br>