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men000719_St. James Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Menu. <br> <br> <br> Soup. <br> Chicken, Creole. <br> <br> <br> Oysters. <br> Raw. <br> <br> <br> Fish. <br> Baked Halibut, Port Wine Sauce. <br> <br> <br> Boiled. <br> Capon, Oyster Sauce. <br> Loin of Beef. Ham. Tongue. <br> <br> <br> Roast. <br> Turkey, with Cranberry Sauce. <br> Loin of Veal, with Dressing. Lamb, with Mint Sauce. <br> <br> <br> Game. <br> Saddle of Venison, with Currant Jelly. <br> Broiled Squirrel, a la Maitre d’Hotel. <br> Wild Turkey, with Dressing. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees. <br> Quail on Toast, a la Parisienne. <br> Supreme of Fillet of Fowl. <br> Chicken Croquetts, a la Royal. <br> Farina Cake, with Raisins a la Conti. <br> <br> <br> Cold. <br> Shrimp Salad. Lettuce. Chicken Mayonaise. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Asparagus. French Peas. <br> Sweet Potatoes. Tomatoes. String Beans. <br> <br> <br> Pastry. <br> Cream Pie. Cranberry Pie. <br> English Plum Pudding, Claret Wine Sauce, <br> Fig Tarts. Florentine of Paste. Assorted Cake. <br> <br> <br> Dessert. <br> Marcdoine of Fruit. Chocolate Ice Cream. <br> Pineapple Jelly. Oranges. Cocoanut Caramels. <br> Bananas. Malaga Grapes. Nuts. Raisins. <br> Coffee. Tea. <br>