Newhall House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner <br> <br> <br> Soup. <br> Ox tail. Chicken, with Rice. <br> <br> <br> Fish. <br> Boiled Fresh Codfish, Oyster Sauce, Baked Whitefish, Portwine Sauce. <br> <br> <br> Boiled. <br> Turkey, Oyster Sauce. <br> Chicken, with Salt Pork. <br> Corned Beef and Cabbage. <br> Beef Tongue, Tomato Sauce. <br> <br> <br> Roast. <br> Sirloin of Beef. <br> Stuffed Turkey, Cranberry Sauce. <br> Loin of Mutton. <br> Ham, Madeira Sauce. <br> <br> <br> Cold Dishes. <br> Lobster Salad. Potted Ham. Boned Capon. Tongue. Corned Beef. <br> <br> <br> Side Dishes. <br> Scolloped Oysters. <br> Larded Tenderloin of Beef, with Peas. <br> Braized Tame Duck, a la Roianaise. <br> Calf’s Head on Crust, a la Tortue. <br> Queen Fritters, with Preserves. <br> Stuffed Roll of Elk, Olive Sauce. <br> <br> <br> Baked Pork and Beans. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game. <br> Roast Venison, Cranberry Sauce. <br> <br> <br> Relishes. <br> Celery. Chow Chow. Olives. <br> <br> <br> Vegetables. <br> Fried Potatoes. Mashed Potatoes. <br> Stewed Tomatoes. Cabbage. Squash. Hominy. <br> Boiled Potatoes. Mashed Turnips. Rice. <br> Baked PArsnips. Boiled Beets. Boiled Onions. <br> <br> <br> Pastry. <br> Apple Pie. Mince Pie. Apple Tapioca Pudding, Cream Sauce. <br> Lemon Pie. Kisses. Vanilla Ice Cream. <br> Chocolate Cake. Charlotte Russe. <br> <br> <br> Fruit and Desert. <br> English Walnuts. Almonds. Filberts. Chocolate. <br> Brazil Nuts. Pecans. Apples. Raisins. Oranges. <br> <br> <br> Tea. Coffee. <br>