Revere House, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> Sunday, October 31st, 1880. <br> <br> <br> Soup. <br> Green Turtle. <br> <br> <br> Fish. <br> Baked Mackinaw Trout, with Brown Sauce. <br> <br> <br> Boiled. <br> Corned Beef, with Cabbage. Ham. Tongue. <br> <br> <br> Roast. <br> Beef. Leg of Mutton. Spare Ribs of Pork. <br> Loin of Pork, with Apple Sauce. <br> Leg of Veal, with English Dressing. <br> Turkey with Cranberry SAuce. <br> Wild Goose, Stuffed with Apples. <br> <br> <br> Entrees. <br> Baked Pork and Beans, Boston Style. <br> Giblets of Fowl, Stewed in Rice. <br> Sweet Breads and Brains on Toast. <br> Macaroni Baked with Cheese. <br> Baked Oyster Pie. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Vegetables. <br> Boiled Cabbage. Mashed Potatoes. Squash. <br> Mashed Turnips. Boiled Potatoes. Green Corn. <br> Sweet Potatoes. Beets. <br> <br> <br> Relishes. <br> Mixed Pickles. Worcestershire Sauce. Olives. <br> French Mustard. Celery. Parmesan Cheese. <br> <br> <br> Pastry. <br> Steamed English Plum Pudding, with Brandy Sauce. <br> Mince Pie. Washington Pie. Apple Pie. <br> Angel’s Food. Cocoanut Cake. Chocolate Cake. <br> Assorted Cake. Silver Cake. Delicate Cake. <br> Lemon Cake. White Sponge Cake.. Jelly Roll. <br> White Mountain Cake. <br> <br> <br> Dessert. <br> New York Ice Cream. <br> Concord Grapes. Bartlett Pears. Apples. <br> Green Tea. Milk. Black Tea. French Coffee. <br> <br> <br> Allen, Printer. <br>