Bates House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Sunday, February 3, 1884. <br> <br> <br> Raw Oysters <br> <br> <br> Consomme <br> Mock Turtle <br> <br> <br> Boiled Hallibut, Shrimp Sauce <br> <br> <br> Boiled Chicken, Giblet Sauce <br> Ham, Champagne Sauce <br> <br> <br> Turkey, Cranberry Sauce <br> Saddle of Mutton, au Jus <br> Sirloin of Beef <br> <br> <br> Tongue <br> Roast Beef <br> Veal <br> Lobster Salad <br> Cold Slaw <br> Chicken Salad <br> Olives <br> Apple Jelly <br> Currant Jelly <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Saddle of Venison, with Currant Jelly <br> <br> <br> Patties of Sweetbreads, a la Parisienne <br> Tenderloin of Beef Braise, with Mushrooms <br> Pear Fritters, Brandy Sauce <br> <br> <br> Stewed Tomatoes <br> Asparagus Cream SAuce <br> Lima Beans <br> Baked Sweet Potatoes <br> Green Peas <br> Mashed and Boiled Potatoes <br> <br> <br> Mince Pie <br> Lemon Cream Pie <br> French Macaroons <br> Cream Kisses <br> Sugar Almonds <br> Chocolate Eclairs <br> Dellicate Cake <br> Wine Jelly <br> Charlotte Russe <br> Fruit Pudding, Brandy Sauce <br> Vanilla Ice Cream <br> <br> <br> Oranges <br> Apples <br> Raisins <br> Mixed Nuts <br> Crackers <br> Edam, Pineapple and American Cheese <br> <br> <br> Coffee <br> <br> <br> An extra charge will be made for dishes ordered not on bill of fare. <br>