The Ballingall, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> New York Counts, Raw. <br> <br> <br> Bisque of Oysters. Consomme Imperial. <br> <br> <br> Ham, Champagne Sauce. <br> Leg of Mutton, Caper Sauce. <br> Chicken, Celery Sauce. <br> <br> <br> Celery. Cold Slaw. Olives. <br> <br> <br> Tenderloin of Beef, Larded with Mushrooms. <br> Young Turkey, Cranberry Sauce. <br> Stuffed Breast of Veal. Goose, with Jelly. <br> Ribs of Pork, with Apple Sauce. <br> <br> <br> Roman Punch. <br> <br> <br> Chicken Pie, Home Style. <br> Baked Pork and Beans, Boston Style. <br> Brazed Giblets. Escalloped Oysters. <br> Quene Fritters, Lemon Sauce. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Larded Quail on Toast. <br> Teal Duck, Brazed. <br> Wild Turkey, Stuffed with Chestnuts. <br> Pheasant, Brazed, with Jelly. <br> Wild Goose, Sage Dressing. <br> Broiled Haunches of Rabbit. <br> <br> <br> Sardines. Shrimp. Lobsters, in Shell. <br> <br> <br> Mashed Potatoes. French Peas. <br> Turnips. Sugar Corn. <br> Stewed Tomatoes. Cabbage. Asparagus. <br> <br> <br> Lemon Custard Pie. Apple Pie. Mince Pie. <br> English Plum Pudding. Cognac Sauce. <br> <br> <br> Macedona Fruit. Wine Jelly. Lemon Jelly. <br> Assorted Cake. Vanilla Ice Cream. <br> Malaga Grapes. Raisins. Oranges. Figs. <br> Confectionery. Nuts. Cheese. <br> <br> <br> French Coffee. Tea. Milk. <br>