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men000685_The Lincoln House, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Christmas Bill of Fare <br> <br> <br> The Lincoln House <br> <br> <br> Lincoln, Illinois <br> <br> <br> W. J. Lemon, Proprietor <br> <br> <br> 1883 <br> <br> <br> Oysters. <br> Stew. Raw. Scalloped. <br> <br> <br> Boiled. <br> Corned Beef, with Cabbage. Leg of Mutton, with Caper Sauce. <br> Ox Tongue. Sugar Cured Ham. <br> <br> <br> Roast. <br> Turkey, with Dressing and Cranberry Sauce. <br> Roast Pig, with BAked Apple. Loin of Beef, Brown Gravy. <br> <br> <br> Game. <br> Saddle Venison, with Currant Jelly. <br> Canvas Back Duck, with Dressing. Quail, SMothered with Pork. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees. <br> Spareribs of Pork, with Stewed Tomatoes. <br> Chicken Pie, New England Style. Boston Baked Beans with Pork. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Sweet Potatoes. French Peas. <br> Cold Slaw. <br> Elgin Sweet Corn. <br> Celery. <br> <br> <br> Cold. <br> Ham. Corned Beef. Tongue. <br> <br> <br> Pasty. <br> English Plum Pudding, with Wine Sauce. <br> Lemon Pie. Mince Pie/. Pumpkin Pie. <br> Sponge Cake. Fig Cake. <br> Fruit Cake. White Mountain Cake. Cocoanut Cake. <br> <br> <br> Dessert. <br> Vanilla Ice Cream. <br> Assorted Nuts. Raisins. Oranges. Apples. <br> Coffee, Tea. Milk. <br>