St. James Hotel, menu, pages 2-3

Page 2 <br> <br> <br> Thanksgiving Dinner. <br> <br> <br> Thursday, November 29, 1883. <br> <br> <br> Tomato with Rice. Game Broth. <br> <br> <br> Mobile Bay Red Snapper boiled, Shrimp Sauce. <br> Lake Erie Mackinaw Trout baked, a la Chambord. <br> <br> <br> Boiled Beef Tongue. <br> Leg of Mutton, Caper Sauce, <br> Bouillon of Beef with Horseradish. <br> Corn Beef. <br> <br> <br> Roast Beef <br> Turkey with Dressing, Cranberry Sauce. <br> Loin of Pork, Apple Sauce, <br> Sugar-cured Ham, Champagne Wine Sauce. <br> Saddle of Mutton. Loin of Veal. Short Ribs of Beef. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Roast Saddle of Venison, with Currant Jelly. <br> Jack Rabbit, broiled, Poivrade Sauce. <br> <br> <br> Galantine of Wild Turkey, ala Parisienne. <br> Lobster Salad with Celery, New York Style. <br> Veal. Ham. Tongue. Lamb. Mutton. <br> <br> <br> Small Oyster Patties Garnished, a la Raine. <br> Fillet of Beef larded, with French Mushrooms. <br> Salmi of Mallard Ducks, a la Marengo. <br> Veal Fricandeau larded, a la Jardiniere. <br> Wild Rabbit larded, Ravigotte Sauce. <br> <br> <br> Tomato Catsup <br> Worcestershire Sauce <br> Pepper Sauce <br> Salad Dressing <br> Horseradish. New York Celery <br> <br> <br> Boiled Potatoes. Mashed Potatoes. <br> Green Peas. Sugar Corn. Boiled Rice <br> Baked Sweet Potatoes. Stewed Oyster Plant. <br> <br> <br> Plum Pudding, Rum Sauce. <br> Mince Pie. Peach Pie. Almond Spaniolet. <br> Currant Jelly Rolls. Lady Fruit Cake. <br> Catawba Wine Jelly <br> <br> <br> Apples <br> Almond Ice Cream. <br> Crackers <br> <br> <br> Tea and Coffee. <br>