Bancroft House, menu, pages 2, 3, 4

Page 2 <br> <br> <br> Bancroft House. <br> <br> <br> Five O’Clock Dinner. <br> <br> <br> Sunday June 27, 1880. <br> <br> <br> A la Anglaise. Italinne. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Broiled White Fish, Parsley Sauce. <br> Potatoes a la Brabant. <br> <br> <br> Ribs of Beef. Chicken, Brown Sauce. <br> Saddle of Mutton with Jelly. Haunch of Veal. <br> Pork Ribs with Apple Sauce. <br> Spring Lamb, Mint Sauce. <br> <br> <br> Leg of Premium Mutton, with Capers. <br> Bacon with Beet Greens. Parker’s Ham. <br> Corned Beef and Cabbage. Tongue. <br> <br> <br> Cold Meats. Lobster. Spiced Salmon. <br> Lobster Salad. Potato Salad. <br> <br> <br> Chicken Pot Pie, New England Style. <br> Tenderloin of Beef, Larded, Mushroom Sauce. <br> Pine Apple Fritters, a la Neapolitan. <br> Calves’ Heart Stewed, with Wine. <br> Lamb Chops, aux Petits Pois. <br> <br> <br> Cardinal Punch. <br> <br> <br> New Potatoes. Mashed Potatoes. New Cabbage. <br> String Beans. Green Peas. <br> Boiled Onions. Tomatoes. <br> New Beets. <br> <br> <br> <br> <br> <br> <br> Page 4 <br> <br> <br> Pickles, Plain, Beet, Mixed and Chow Chow <br> Lea & Perrin’s and Halford Sauce. <br> Durkie’s Salad Dressing. <br> Spring Horse Radish. Lettuce. Olives. <br> Cucumbers. <br> <br> <br> Imperial Corn Starch, Pudding, Wine Sauce. <br> Lemon Merengue, Sliced Apple, and Raspberry Pie. <br> Pound Cake. Citron Cake. Jelly Cake. Currant Cake. <br> Cocoanut Cake. Lady Cake. <br> Maccaroons and Cocoanut Drops. <br> Maderia Wine Jelly. Charlotte de Russe. <br> Coffee Ice Cream. <br> Assorted Nuts. Valencia Oranges. <br> Raisins. Figs. New Apples. <br> Watermellons. <br> <br> <br> Crackers and Cheese. <br> <br> <br> Buttermilk. <br> <br> <br> Coffee. <br> <br> <br> Farnham Lyon, Proprietor. <br>