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men000703_Revere House, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Thanksgiving Dinner. <br> <br> <br> Thursday, November 29, 1883. <br> <br> <br> Oysters Raw. <br> <br> <br> Soup. <br> Green Turtle. <br> Fish. <br> Broiled Lake Trout, Maitre de Hotel Sauce. <br> <br> <br> Boiled. <br> Leg of Mutton, Capre Sauce <br> Corned Beef and Cabbage <br> <br> <br> Roast. <br> Young Pig, Apple Sauce <br> Saddle of Veal, with Dressing <br> Loin of Beef <br> Young Turkey, Cranberry Sauce <br> <br> <br> Salads. <br> Potato <br> Chicken <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees. <br> Cutlets of Chicken, with French Peas <br> Escalloped Oysters, a la Delmonico <br> Banana Fritters, Sherry Wine Sauce <br> <br> <br> Pastry. <br> Cherry Pie <br> Lemon Pie <br> English Plum Pudding, Brandy Sauce <br> Assorted Cake. <br> <br> <br> Dessert. <br> Sliced Oranges with Pineapples <br> Peach Ice Cream <br> Nuts and Raisins <br> Malaga Grapes <br> Apples <br> Bananas <br> <br> <br> Coffee <br> <br> <br> Revere House, <br> <br> <br> Springfield, Ill. <br>