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Cook House, menu, pages 2-3

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men000662_Cook House, menu, pages 2-3
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    University of Nevada, Las Vegas. Libraries

    Page 2 <br> <br> <br> Thursday, Nov. 29th, 1883 <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Menu. <br> <br> <br> Select Oysters <br> <br> <br> Soups <br> Mock Turtle, aux quenelles <br> Consomme of Chicken <br> <br> <br> Fish <br> California Salmon, Oyster sauce <br> Hollandaise Potatoes <br> <br> <br> Removes <br> Young Turkey-- cranberry sauce <br> Saddle of Mutton-- currant jelly <br> Domestic Goose-- apple sauce <br> Sirloin of Beef-- with mushrooms <br> <br> <br> Game <br> Haunch of Venison-- currant jelly <br> Horseradish <br> Queen Olives <br> Celery <br> <br> <br> Entrees <br> Rabbit Pie, Hunter Style <br> Peaches with Rice, a la Conde <br> Creme Fritters, a la Reine <br> Macaroni, au gratin <br> Shrimp Salad <br> Cabbage Salad <br> <br> <br> Vegetables <br> Boiled Potatoes <br> Sweet Potatoes <br> Mashed Potatoes <br> Cold Slaw <br> Green Corn <br> Tomatoes <br> <br> <br> Pastry and Dessert <br> Thanksgiving Pudding boiled, brandy sauce <br> Apple Pie <br> Mince Pie <br> Pumpkin Pie <br> Sponge Cake <br> Macaroons <br> Cocoanut Cake <br> Vanilla Ice Cream <br> ASsorted Nuts <br> Apples <br> Catawba Grapes <br> Cider <br> Coffee <br> Tea <br>