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Park Central Hotel, menu, page 1

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men000659_Park Central Hotel, menu, page 1
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University of Nevada, Las Vegas. Libraries

Happy New Year <br> <br> <br> 1884, <br> <br> <br> Menu. <br> <br> <br> Soup, a la Windsor. Consomme, a la Minglas. <br> <br> <br> Boiled Salmon-Trout. <br> Potatoes, PArisienne. <br> <br> <br> Boiled Leg of Mutton, Caper Sauce. Corned Beef and Cabbage. <br> Beef Tongue, Sauce Poivrade. <br> <br> <br> Roast Turkey, Cranberry Sauce. Roast Grouse, with Jelly. <br> Roast Veal, with Dressing. Roast Lamb, Mint Sauce. <br> Roast Goose, Apple Sauce. Roast Beef. <br> <br> <br> Fillet of Rabbit, Larded. Venison, a la Cream. <br> Sirloin of Beef, Mushroom Sauce. <br> <br> <br> Chicken Salad, en Mayonaise. Celery Salad. <br> Celery. Lettuce. <br> <br> <br> Boiled Potatoes. Mashed Potatoes. Spinach. <br> Stewed Tomatoes. Succotash. <br> <br> <br> Plum Pudding, Brandy and Hard Sauce. <br> Mince Pie. Apple Pie. Citron Cake. <br> Sponge Cake. Charlotte Russe. Meringue Kisses. <br> <br> <br> Claret Punch. <br> <br> <br> Apples. Oranges. Assorted Nuts. Raisins. <br> Vienna Jelly. Sauterne Jelly. <br> Tea. Coffee. <br> <br> <br> Park Central Hotel, <br> <br> <br> W. Ketchum, Proprietor. <br> <br> <br> Hartford, Conn. <br>