Garner House, menu, pages 2-3

Page 2 <br> <br> <br> Menu <br> <br> <br> Soup. <br> Oyster. Turtle. <br> <br> <br> Fish. <br> Baked Maskinonge, Champagne Sauce. Boiled Haddock, Oyster Sauce. <br> <br> <br> Boiled. <br> Leg of Southdown Mutton, Caper Sauce. Pressed Corn Beef and Cabbage. <br> Chicken, Oyster Sauce. Ham. Ox Tongue. <br> <br> <br> Roast. <br> Sirloin of Christmas Beef with Horseradish. <br> Young Turkey, Cranberry Sauce. Loin of Veal, Dressed. <br> Saddle of Mutton with Jelly. <br> <br> <br> Game. <br> Wild Turkey Stuffed with Chestnuts, Oyster Sauce. <br> Mallard Duck, Piquant Sauce. Partridge, Stuffed. <br> Prairie Hen, Plum Jelly. Saddle of Venison, Currant JElly. <br> <br> <br> Entrees. <br> Broiled Quail on Toast a la Maitre de Hotel. <br> Lamb Fried, Breaded, Tomato Sauce, Oyster Patties a la Creme. <br> Fillet de Bouef au Champignon. <br> Jugged Hare, a la Anglais. Orange Fritters, Lemon, Sauce. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Cold Dishes. <br> Boned Turkey. Ham. Pressed Corn Beef. Ox Tongue. <br> Roast Beef. Head Cheese. <br> <br> <br> Chicken Salad, a la Mayonaise. Lobster Salad. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Boiled Potatoes. Sweet Potatoes. <br> Mashed Turnips. Stewed Tomatoes. Sweet Corn. <br> Canned Peas. Cabbage. Fried PArsnips. <br> <br> <br> Relishes. <br> Tomato Catsup. Worcestershire Sauce. Anchovy Sauce. <br> Mixed Pickles. French Mustard. Horseradish. <br> Cold Slaw. Celery. <br> <br> <br> Pastry. <br> Christmas Plum Pudding, Brandy Sauce. <br> Snow Pudding, Custard Sauce. <br> Mince Pie. Lemon Cream Pie. Apple Pie. <br> Fruit Cake. Lady Cake. Sponge Cake. Tipsey Cake. <br> Charlotte Russe. Blanc Mange with Jelly. <br> Angels Food. Pine Apple a la Polonaise. <br> Champagne Jelly. <br> <br> <br> Dessert. <br> Raisins. California GRapes. Oranges. Apples. <br> Assorted Nuts. Cheese. <br> Tea. French Coffee. <br> <br> <br> December 25th, 1883. <br>