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men000710_Transit House, menu, page 2
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I agree.Bill of Fare <br> <br> <br> Dinner <br> <br> <br> Soup. <br> Vermicelli. <br> <br> <br> Fish. <br> Boiled Fresh Salmon. <br> Green Peas. <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce. Chicken, Oyster Sauce. <br> <br> <br> Roast. <br> Beef-- Prize Steer “Wabash.” Goose Apple Sauce. <br> Young Turkey, Cranberry Sauce. <br> <br> <br> Entrees. <br> Lamb Chops Breaded, Tomato Sauce. <br> Small Patties, with fillets of Chicken. <br> Peach Fritters, Brandy Sauce. <br> <br> <br> Fresh Lobster. <br> <br> <br> Game <br> Roast Venison, Currant Jelly. <br> <br> <br> Vegetables. <br> Sweet Potatoes. Asparagus. Stewed Tomatoes. <br> Squash. Mashed Potatoes. <br> <br> <br> Pastry and Dessert. <br> New England Plum Pudding, Wine Sauce. <br> Mince Pie. Pumpkin Pie. <br> Mareschino Ice Cream. Assorted Cake. <br> Fruit. Nuts and Raisins. <br> Tea. Cheese. French Coffee. Sweet Cider. <br> <br> <br> Transit House, <br> Nov. 29, 1883. <br> <br> <br> L. E. Howard <br> Manager <br>