Galt House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Thursday, Nov. 25th, 1880, (Thanksgiving.) <br> <br> <br> N. Y. Counts on Half Shell. <br> Celery. <br> <br> <br> Cream of Chicken, a la Princess. <br> Consomme Normande. <br> <br> <br> Baked Sheep Head, Sauce Genoise. <br> Broiled Blue Fish, Maitre d’Hotel. <br> Parisienne Potatoes. <br> <br> <br> Roast Goose, Apple Sauce, <br> Boiled Turkey, Oyster Sauce, <br> Roast Beef, with Horse Radish, <br> Boiled Capon, with Salt Pork, <br> Roast Saddle Mutton, <br> Roast Ham, Champagne Sauce. <br> Lettuce. <br> <br> <br> Boned Turkey, en Bellevue, <br> SPiced Beef, <br> Pate de Foie Gras. <br> Mayonnaise of Chicken. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Boiled and Mashed Potatoes, <br> Hubbard Squash, <br> Sugar Corn, <br> Stewed Tomatoes, <br> Asparagus in Toast, <br> Mashed Turnips, <br> Browned Sweet Potatoes. <br> <br> <br> Quails Braised, a la Macedoine, <br> Tenderloin of Beef Larded, with Mushrooms, <br> Scollops of Venison Saute, Sauce Poivrade, <br> Deviled Crabs on Shell, au Gratin, <br> Spanish Fritters, Sauce Sabayon, <br> <br> <br> Saddle of Antelope Quince Jelly, <br> Roast Wild Turkey Stuffed, with Chestnuts, <br> Opossum Baked, with Sweet Potatoes. <br> <br> <br> Frozen Champagne Punch. <br> <br> <br> English Plum Pudding Frozen, and Brandy Sauce. <br> Meringue Cream Pie, <br> Mince Pie, <br> Lady Cake, <br> Lemon Punch Cake, <br> Wafer Jumbles. <br> Maraschino Cherry Jelly. <br> Molasses Taffy Candy, <br> Lemon Ice Cream. <br> <br> <br> Assorted Nuts, <br> Fruits, <br> Cheese etc. <br> <br> <br> Coffee. <br>