Hurd House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> New Years Day 1884 <br> <br> <br> Soup. <br> Scott Broth, <br> Oyster, a la creme. <br> <br> <br> Fish. <br> Baked White, Wine sauce. <br> <br> <br> Roasts. <br> Sirloin of Beef <br> Lamb, Mint sauce <br> Ribs of Beef, with Brown Potatoes <br> Pork <br> Loin of Veal <br> Teal Duck, with Baked Apple <br> Turkey, with Cranberry sauce. <br> <br> <br> Boiled. <br> Corned Beef, and Cabbage <br> Beef Tongue <br> Sugar Cured Ham, Champagne. <br> <br> <br> Cold Meats. <br> Ham <br> Tongue <br> Corn Beef <br> Roast Beef <br> Lamb <br> Veal. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees. <br> Fillet of Beef, Larded, with Mushroom sauce, <br> Chicken Livers, a la brochette, <br> Bananas, fried in Batter, <br> Oyster Patties, Baltimore Style, <br> Baked Pork and Beans, Boston Style. <br> <br> <br> Vegetables. <br> Mashed Potatoes, <br> Boiled Potatoes, <br> Beets, <br> Succotash, <br> Tomatoes, <br> Hot Slaw, <br> Fried Parsnips. <br> <br> <br> Pastry. <br> Plum Pudding, Brandy sauce, <br> ApplePie, <br> Whortleberry Pie, <br> Mince Pie, <br> Fruit Cake, <br> Jelly Cake, <br> Delicate Cake, <br> Lady Fingers, <br> French Kisses, <br> Maccaroons, <br> Charlotte Russe, <br> Port Wine Jelly, <br> Vanilla Ice Cream. <br> <br> <br> Dessert. <br> Florida Oranges, <br> Apples, <br> California Grapes, <br> Eng. Walnuts. <br> Filberts, <br> Brazil Nuts, <br> S. S. Almonds, <br> Figs. <br> <br> <br> Tea, <br> Coffee, <br> Milk. <br>