Fremont House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Thursday, December 25th, 1884. <br> <br> <br> Cedar Key Oysters on half shell. <br> Consomme a la Royal. Green Turtle. <br> <br> <br> French Sardines. New York Celery. Spiced Trout. <br> <br> <br> Boiled Salmon, a la Hollandaise. Red Snapper, White Sauce. <br> Potatoes Parisienne. <br> <br> <br> “Our Trade Mark” Ham. Leg of Mutton with Caper Sauce. <br> Boiled Corned Beef. Boiled Capon, Egg Sauce. <br> <br> <br> Tenderloin of Beef Saute, with French Peas. <br> Maccaroni a la Italienne. <br> Oysters a la Volivent. <br> Roulette of Beef. <br> Banana Fritters, Brandy Sauce. <br> <br> <br> Cucumbers. Radishes. Chicken Salad. Lettuce. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Roast New York Beef. Roast Pork. <br> Roast Venison with Currant Jelly. <br> Roast Turkey with Cranberry Sauce. <br> Stuffed Veal. <br> Roast Ham with Champagne Sauce. <br> Roast Canvas Back Duck, Mushroom Sauce. <br> Roast Goose with Apple Sauce. <br> Grilled Prairie Chicken. <br> <br> <br> Mashed Potatoes. Stewed Beets. Baked Sweet Potatoes. Stewed Tomatoes. <br> Green Peas. Stewed Parsnips. Lima Beans. <br> Olives. Sauces. Relishes. <br> <br> <br> Mince Pie. Squash Pie. Gooseberry Pie. POrange Pie. <br> English Plum Pudding, Brandy Sauce. Apple Tapioca Pudding. <br> Ice Cream and Cake. Compote of Pears. Ambrosia. <br> Fruit Cake. Jelly Cake. Pound Cake. Lady Cake. <br> Champagne Jelly. Claret Jelly. <br> Catawba Grapes. Fresh Figs. Bananas. Oranges. Apples. <br> Almonds. Filberts. New Dates. Brazil Nuts. Pecan Nuts. <br> Assorted Candies. <br> <br> <br> Tea. Coffee. <br>