Metropolitan Hotel, menu, pages 2-3

Page 2 <br> <br> <br> Compliments of J. T. Ford <br> <br> <br> Thanksgiving <br> <br> <br> Menu. <br> <br> <br> Blue Point Oysters in Shell <br> <br> <br> Game Broth. Julienne. <br> <br> <br> Boiled Fresh Halibut, Egg Sauce. <br> Stuffed Potato Croquettes. <br> <br> <br> Corned Beef and Cabbage. <br> Leg of Mutton, Puree of Turnips. <br> Boiled Chicken, Oyster Sauce. <br> <br> <br> Turkey, Stuffed, with Oysters <br> Saddle of Southdown Mutton, Jelly Sauce. <br> Tame Geese, Stuffed, with Apples <br> Ribs of Beef. <br> <br> <br> Ham. Boned Turkey, Aspic Jelly. Tongue. <br> Chicken Salad. Pate de Foie Gras. <br> <br> <br> Celery. Mayonaise Lobster. Chicken. <br> <br> <br> Charlotte of Fruit, a la Parisienne. <br> Tenderloin of Beef, Larded, Sauce, with Mushrooms <br> Small Pies, Filled, with Fricasseed Oysters <br> Cutlets of Antelope, a la Chasseure. <br> Baked Pork and Beans <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Saddle of Venison, Currant Jelly. <br> Pheasant, Larded, Stuffed, with Chestnuts. <br> Mallard Duck, Orange Sauce. <br> Cub Bear, Cranberry Sauce. <br> <br> <br> Lemon Sherbet. <br> <br> <br> Celery. <br> <br> <br> Baked Mashed Potatoes. Boiled Sweet Potatoes. <br> Boiled Potatoes. Green Peas <br> Stewed Tomatoes. Fried Oyster Plant. <br> Succotash. Rice <br> <br> <br> Thanksgiving Plum Pudding, Brandy Sauce. <br> Mince Pie. Sliced Apple Pie. <br> Almond Biscuit. Assorted Cake. Cranberry Jam Roll <br> Medford Rum Jelly. Charlotte, a la Glace. <br> <br> <br> Nectarine Ice Cream. <br> <br> <br> Assorted Confectionery <br> <br> <br> Cheese, Fruit and Coffee. <br>