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Burnett House, menu, pages 2-3

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men000676_Burnett House, menu, pages 2-3
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    University of Nevada, Las Vegas. Libraries

    Page 2 <br> <br> <br> Thanksgiving <br> <br> <br> 1883. <br> <br> <br> St. Julian. <br> <br> <br> Boiled Pickerel Egg Sauce. <br> Potato Croquettes. <br> <br> <br> Boiled Chicken, with Salt Pork. <br> Turkey, Stuffed, with Oysters. <br> Smoked Ox Tongue. <br> <br> <br> Sirloin of Beef, Brown Gravy. <br> Gam, Champagne Sauce, <br> Young Turkey, Cranberry Sauce. <br> <br> <br> Larded Partridge. <br> Apple Fritters, Wine Glace. <br> Little Neck Clams, on Toast. <br> <br> <br> Olives. <br> Chicken Salad. <br> Celery. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Mallard Duck, with Jelly. <br> Quail on Toast. <br> <br> <br> Kelley’s Island Catawba. <br> <br> <br> Mashed Potatoes. <br> Hot Slaw. <br> Boiled Rice. <br> Boiled Potatoes. <br> Oyster Plant. <br> Sweet Corn. <br> Turnips. <br> <br> <br> Queen of Pudding. <br> Pumpkin Pie. <br> Home-Made Mince Pie. <br> Charlotte Russe. <br> Cocoanut Cake, <br> Orange Cake, <br> Citron Cake. <br> Fruit Cake. Chocolate Ice Cream. <br> <br> <br> Oranges. <br> Malaga Grapes. <br> Apples. <br> Raisins. <br> Mixed Nuts. <br> Cheese. <br> <br> <br> Coffee. <br>