Stanleigh House, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> Thursday, May 18, 1882. <br> <br> <br> Soup. <br> Ockera a la Creole. Consume. <br> <br> <br> Fish. <br> Boiled Pike, Lobster Sauce. <br> <br> <br> Boiled. <br> Sugar Cured Ham. Tongue. Leg of Mutton, Caper Sauce. <br> Philadelphia Capon, Oyster Sauce. <br> Corn Beef and Cabbage. <br> <br> <br> Roast. <br> Sirloin of Beef. Loin of Southdown Mutton. Loin of Veal. <br> Short Ribs of Beef with Chow Chow. Boned Turkey. <br> Chicken with Dressing. Pork with Apple Sauce. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Cold Dishes. <br> Chicken Salid. Lobster Salid. Hollandaise Potatoes. <br> <br> <br> Entrees. <br> Tenderloins of Beef Larded aux Champagne. <br> Small Chicken Patties a la Tonlouse. <br> Les Cutlets de Porce Frais a la Pequant. <br> Banana Fritters Glaced au Rum. <br> <br> <br> Relishes. <br> New Onions. Radishes. Lettuce. New Tomatoes. <br> Mixed Pickles. Horse Raddish. English Cheese. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Boiled Potatoes. Cauliflower. Beets. <br> Asparagus. Cabbage. <br> <br> <br> Pastry. <br> Lemon Pie. Peach Pie. Apple Pie. MincePie. <br> English Plum Pudding, Brandy Sauce. Cocoanut Pudding with Jelly. <br> Fruit Cake. Cocoanut Cake. Jelly Cake. Lady Fingers. <br> Jelly Roll. Gold Cake. Silver Cake. Pound Cake. <br> <br> <br> Dessert. <br> Lemon Ice Cream. Roman Punch. Wine Jelly. Jelly Macaroni. <br> Oranges. Pecans. Almonds. Raisins. Brazil Nuts. <br> Coffee. Black and Green Tea. <br>