Continental Hotel, menu, pages 2-3

Menu. <br> <br> <br> New York Counts <br> <br> <br> Puree of Tomato <br> Consommé au Chicken <br> <br> <br> California Salmon, San Francisco style <br> Broiled Shad á la maitre d’hotel <br> <br> <br> Boneless Turkey, savory jelly <br> Cold Ham <br> Smoked Beef Tongue <br> <br> <br> Boiled Turkey, oyster sauce <br> Boiled Leg of Mutton, caper sauce <br> <br> <br> Roast Turkey Stuffed with oysters, cranberry sauce <br> Suckling pis stuffed with chestnuts, giblet sauce <br> Veal with dressing <br> Sirloin of Beef <br> <br> <br> Saddle of Antelope, currant jelly <br> Mallard Duck, game sauce <br> Canvasback Duck, jelly sauce <br> Roast Hare, celery dressing <br> <br> <br> Fillet of Beef larded, mushroom sauce <br> Salmi of Game, aux petit pois <br> Venison Steak, hunter style <br> Pineapple Fritters, claret sauce <br> <br> <br> Mashed Potatoes <br> Boiled Potatoes <br> Baked Sweet Potatoes <br> Sugar Corn <br> Green Peas <br> String BEans <br> Cabbage <br> <br> <br> Olives <br> Celery <br> Pickled Beets <br> <br> <br> English Plum Pudding, brandy sauce <br> Apple Pie <br> Mince Pie <br> Lemon Meringue Pie <br> Fruit Cake <br> Eclairs á la creme <br> French Egg Kisses <br> Wine Jelly <br> <br> <br> Chocolate Ice Cream <br> Oranges <br> Apples <br> Assorted Candies <br> Figs <br> Bananas <br> Tea <br> Coffee <br> Crackers and Cheese <br> Cider. <br> <br> <br> Christmas, <br> 1883. <br>