Fremont House, menu, page 2

Menu <br> <br> <br> Soup. <br> Oyster. Consomme, a la Royale. <br> <br> <br> Fish. <br> Baked Bass, Stuffed, Madeira Sauce. <br> Boiled Salmon-Trout, Lobster Sauce. <br> <br> <br> Boiled. <br> Turkey, Oyster Sauce. Leg of Mutton, Caper Sauce. <br> Ham. Tongue. <br> <br> <br> Roast. <br> Sirloin of Beef. Turkey, Cranberry Sauce. Loin of Pork. <br> Smith & Farlow’s Sugar-cured Ha,. Champagne Sauce <br> Goose, Apple Sauce. Stuffed Chicken, Giblet Sauce. <br> Loin of Mutton, English Sauce. <br> <br> <br> Cold Dishes. <br> Turkey. Ham. Beef. Tongue. Lobster Salad. <br> Boned Turkey, with Jelly. Spiced Salmon. <br> Gelatine of Chicken, en Bellevue. <br> Pate Fois Gras au Jelly. <br> <br> <br> Entres. <br> Fillet of Beef, Larded, aux Champignons. <br> Turkey Pinions, Braized, au Petite Pois. <br> Salmi of Duck, with Olive Farciers. <br> Goose Liver, en Brochette, Claret Sauce. <br> Oyster Patties, a la Delmonico. <br> Macaroni, en Tembole, a la Millanaise. <br> Orange Fritters, Catawba Sauce. <br> <br> <br> Relishes. <br> Pickles. Horse Radish. Celery. Cold Slaw. <br> Chow-Chow. Spanish Olives. Pickled Beets. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Stewed Tomatoes. Boiled Rice. <br> Sweet Corn. Squash. Boiled Potatoes. <br> Canned Peas. <br> <br> <br> Game. <br> Roast Wild Turkey, Game Sauce. <br> Mallard Duck, with Olive Stuffing. <br> Saddle of Venison, with Currant Jelly. <br> <br> <br> Pastry. <br> Mince Pie. Plum Pudding, Brandy Sauce. <br> Cream Pie. Orange Cake. Jelly Cake. Sponge Cake <br> Cocoanut Cake. Assorted Cake. <br> <br> <br> Dessert. Apples. Figs. Mixed Nuts. Raisins. Almonds. <br> Walnuts. Vanilla Ice Cream. <br> <br> <br> Tea. Coffee. Milk. <br>