Sherwood House, menu, pages 2-3

Thanksgiving, 1883. <br> <br> <br> Dinner, 5 O’clock. <br> <br> <br> Soup. <br> Oyster, Puree of Tomato. <br> <br> <br> Fish. <br> Baked Lake Superior Trout. <br> Columbia River Salmon. <br> <br> <br> Boiled Sugar Cured Ham. Beef Tongue. <br> <br> <br> Turkey Stuffed, Cranberry Sauce. Loin of Beef, au jus. <br> Spring Lamb, Mint Sauce. Baked Pig, Stuffed. <br> <br> <br> Oyster Patties. Breast of Fowl Baked. <br> Chicken Liver, sante aux Fine Herbs. Pine Apple Fritters, BRandy Sauce. <br> <br> <br> Saddle of Venison, Currant Jelly. Baked Antelope, Breaded. <br> Loin of Bear. Baked Wild Duck. <br> <br> <br> Beef Tongue. Ham. Lobster Salad. <br> Potato Salad. Spiced Oysters. <br> <br> <br> Celery. Mixed Pickles. Tomato Catsup. Annear Sauce. Salad Dressing. <br> <br> <br> Hubbard Squash. Mashed Potatoes. French Peas. <br> Cold Slaw. Baked Sweet Potatoes. <br> <br> <br> Sliced Apple Pie. <br> Mince Pie. <br> Lemon Pie. <br> Assorted Cakes. <br> English Plum Pudding. <br> <br> <br> Vanilla Ice Cream. Roman Punch. Cocoanut Caramels. <br> <br> <br> Oranges. Grapes. Java Coffee. Edam Cheese. <br> Chocolate. Nuts. Apples. <br> <br> <br> Wine Cards Furnished By Waiters. <br> W. L. Hardy, Caterer <br>