Lindell Hotel, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Tuesday, December 25, 1883. <br> <br> <br> Soup <br> Saddle Rock Oyster <br> Consume of Chicken <br> <br> <br> Fish <br> Baked Trout, Anchory sauce <br> Boiled White, Cream sauce <br> <br> <br> Game <br> Baked Mallard Duck, stuffed with Raisins <br> Baked Haunch of Elk, Red Currant Jelly <br> Baked Wild Goose, Oyster dressing <br> Baked English Hare, Parsley sauce <br> Baked Venison, Hunter’s Fashion <br> <br> <br> Boiled <br> Heart <br> Turkey, Oyster sauce <br> Tongue <br> Corn Beef and Cabbage <br> <br> <br> Cold <br> Heart <br> Roast Beef <br> Tongue <br> Pressed Corn Beef <br> Mutton <br> <br> <br> Roast <br> Roast Beef <br> Ribs of Beef with Brown Potatoes <br> Mutton <br> Baked Turkey, Cranberry sauce <br> Loin of Pork <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees <br> Fillet of Fowls, Tomato sauce <br> Braized Oysters, Cream sauce <br> Peach Charlotte, Wine sauce <br> Currie of Kidneys, a la Bordilase <br> Deviled Ham with French Mustard <br> Baked Pork and Beans, Boston style <br> <br> <br> Vegetables <br> Mashed Potatoes <br> Boiled Potatoes <br> Sugar Beets <br> Sweet Corn <br> Stewed Tomatoes <br> Asparagus, Cream sauce <br> Sauer Krout <br> Turnips <br> <br> <br> Relishes <br> Durham Mustard <br> Tomato Catsup <br> Pickled Tongue <br> Celery <br> Horse Radish <br> Worcestershire Sauce <br> Cheese <br> <br> <br> Pastry <br> English Plum, Pudding Brandy Sauce <br> Mince Pie <br> Peach Pie <br> Lemon Pie <br> Jelly Cake <br> Currant Cake <br> Sponge Cake <br> Floating Island <br> Pound Cake <br> Lady Cake <br> White Cake <br> Spiced Cake <br> Cocoanut Cake <br> Lemon Jelly <br> Wine Jelly <br> Mixed Nuts <br> Raisins <br> Oranges <br> Apples <br> Green Tea <br> Coffee <br> Black Tea <br>