The Cozzens, menu, pages 2-3

Page 2 <br> <br> <br> Christmas Dinner <br> <br> <br> Pmaha, December 25th, 1883. <br> <br> <br> Raw Oysters. <br> <br> <br> Consomme of Chicken. <br> <br> <br> Baked Red Snapper, Anchovy Sauce <br> <br> <br> Boiled Mutton, Caper Sauce. <br> BoiledTongue. <br> <br> <br> Roast Pig, Apple Sauce. <br> Roast Beef. <br> Roast Turkey, Cranberry Sauce. <br> Roast Ham, Champagne Sauce. <br> <br> <br> Roman Punch. <br> <br> <br> Fillet of Beef with Mushrooms. <br> Lamb Chops with French Peas. <br> Spanish Puffs, Veronica Sauce. <br> Chicken Croquettes. <br> Macaroni and Oysters <br> <br> <br> Celery. <br> Mayonnaise of Lobster. <br> <br> <br> Boiled and Mashed Potatoes. <br> Sweet Potatoes. <br> Green Corn <br> Asparagus. <br> Tomatoes. <br> <br> <br> English Plum Pudding, Brandy Sauce. <br> Mince Pie. <br> Apple Pie. <br> Lemon Pie. <br> Jelly Cake, <br> Fruit Cake. <br> Pound Cake. <br> Port Wine Jelly. <br> Champagne Jelly. <br> Charlotte Russe. <br> Neapolitan Ice Cream <br> . <br> <br> <br> Oranges. <br> Apples. <br> Malaga Grapes. <br> Nuts. <br> Raisins. <br> <br> <br> Coffee. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Wine List <br> <br> <br> Champagnes <br> Pommery Sec <br> Mumm’s Ex. Dry <br> Piper Heidsieck <br> Cook’s Imperial <br> Sanspareil <br> <br> <br> Clarets. <br> Chateau Belair <br> Medoc <br> St. Julien <br> <br> <br> White Wines. <br> Neirsteiner Hock <br> Hockheimer <br> Kelley Island Catawba <br> <br> <br> Wines and Liquors. <br> Duff Gordon Pale Sherry <br> Offley’s Old Port <br> Cognac Brandy, fine <br> Hennesy Brandy <br> Old Tom Gin <br> Old Crow Whisky, 1878 <br> Guckenheimer Whisky, 1878 <br> Bass’ Pale Ale <br> Younger’s Sparkling Ale <br> Guinness’ Dublin Stout <br> Anheuser <br> Schlitz Milwaukee <br> Hathorn Water <br> Belfast Ginger Ale <br> Apollinaris <br> <br> <br> Manger, Printer, Omaha. <br>