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men000635_Galt House, menu, page 2
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I agree.Menu. <br> <br> <br> Wednesday, May 23rd, 1883. <br> <br> <br> Soup. <br> Puree of Green Peas. Consommé of Fowl. <br> <br> <br> Hors D’oeuvres. <br> Lettuce, Croustade of Kidney, Cucumbers, <br> Bermuda Onions, Olives, Sardines. <br> <br> <br> Fish. <br> Broiled Pompano, Maitre d’Hotel Sauce. <br> <br> <br> Removes. <br> Boiled Jowl and Spinach, <br> Boiled Leg of Mutton, Caper Sauce, <br> Roast Saddle of Mutton with Jelly, <br> Roast Sirloin of Beef, <br> Roast Ribs of Beef, with Brown Potatoes, <br> Roast Loin of Veal, with Dressing. <br> <br> <br> Galt House Punch. <br> <br> <br> Salads. <br> Potato, Shrimp, Italian. <br>