Windsor Hotel, menu, page 2

Menu <br> <br> <br> Thursday, Nov. 29, 1883. <br> <br> <br> Soup. <br> Marie Stuart. <br> <br> <br> Fish. <br> Red Snapper. <br> Boiled Potatoes. <br> <br> <br> Removes. <br> Saddle of Antelope, CRanberry Jam. Roast Brant, Apple Sauce. <br> Roast Turkey, Stuffed, with Chestnuts. <br> Young Black Bear, Marechale. Prairie Chicken, Stuffed. <br> Haunch of Buffalo, Cumberland Sauce. <br> Mallard Duck. Teal Duck. <br> Canvas Back Duck. <br> <br> <br> Lucullus Punch. <br> <br> <br> Entrees. <br> Red Squirrel Pot Pie. <br> Wild Goose, a la Fermiere. <br> Pheasant Saute, Hunters’ Style. <br> Opossum, Braized, with Sweet Potatoes. <br> Salmis of Grouse, with Mushrooms. <br> Venison Steak, Sauce Dufour. <br> <br> <br> Broiled Quail on Toast. <br> Lettuce Salad. <br> <br> <br> Cold. <br> Pate of Game Liver. Chaufroix of Woodcock. Snipe, en Bellevue. <br> <br> <br> Vegetables. <br> Boiled and Mashed Potatoes. <br> String Beans. Stewed Tomatoes. Green Peas. Green Corn. <br> <br> <br> Pastry. <br> English Plum Pudding, Brandy Sauce. <br> Lemon Meringue Pie. Sliced Apple Pie. <br> Macaroons. Eclairs au Confiture. Vienna Cake. <br> <br> <br> Dessert. <br> Nesselrode Ice Cream. Orange Jellies. Fancy Creams. <br> Biscuits a la Vanilla. <br> <br> <br> Sweet Cider. <br> <br> <br> Oranges. Apples. Figs. Nuts. Raisins. Malaga Grapes. <br> Coffee. Cheese. <br> <br> <br> Silver Moon Printing House. <br>