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men000728_Galt House, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Galt House <br> <br> <br> Louisville, <br> <br> <br> KY. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Luncheon. <br> <br> <br> 1 to 2:30 p.m. <br> <br> <br> Thanksgiving Day, 1883. <br> <br> <br> Consommé Julienne. <br> Olives, <br> Croquettes of Chicken, <br> Sardines. <br> <br> <br> Filet of Beef Larded, Mushroom Sauce. <br> <br> <br> Galt House Punch. <br> <br> <br> Potato Salad, <br> Mayonnaise of Celery, <br> Italian Salad. <br> <br> <br> (Spiced Oysters.) <br> <br> <br> Cold Roast Beef, <br> Boiled Ham, <br> Pickled Lambs’ Tongues. <br> <br> <br> Apple Fritters, Wine Sauce. <br> <br> <br> Green Peas, <br> Baked Potatoes, <br> Boiled Rice. <br> <br> <br> Fruits in Season. <br> <br> <br> Tea, <br> Coffee, <br> Milk. <br> <br> <br> Dinner from 6 to 8 p.m. <br>