Newhall House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Soups. <br> Mock Turtle. Chicken, with Vermicelli. <br> <br> <br> Fish. <br> Boiled Fresh Codfish, Oyster Sauce. <br> Broiled Whitefish, a la Maitre d’Hotel. <br> <br> <br> Boiled. <br> Boiled Turkey, Oyster Sauce. <br> Leg of Mutton, Caper Sauce. <br> Corned Beef and Cabbage. <br> Sugar Cured Ham. <br> <br> <br> Roast. <br> Sirloin of Beef. <br> Stuffed Turkey, Cranberry SAuce. <br> Loin of Mutton. <br> Rib of Pork, Apple Sauce. <br> <br> <br> Cold Dishes. <br> Lobster Salad. Ham. Tongue. Boned Turkey. Potted Ham. <br> <br> <br> Side Dishes. <br> Scolloped Oysters. <br> Braized Tame Duck, with Peas. <br> Larded Tenderloin of Beef, Mushroom Sauce. <br> Calf’s Head on Crust, Brain Sauce. <br> Queen Fritters, with Preserves. <br> Braized Young Chicken, with Lima Beans. <br> Baked Pork and Beans. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game. <br> Roast Venison, Cranberry Sauce. <br> <br> <br> Relishes. <br> Celery. Chow Chow. Olives. <br> <br> <br> Vegetables. <br> Fried Potatoes. Mashed Potatoes. Hot Slaw. <br> Stewed Tomatoes. Cabbage. Squash. Hominy. <br> Boiled Potatoes. Mashed Turnips. Rice <br> Stewed Parsnips. Boiled Beets. Boiled Onions. <br> <br> <br> Pastry. <br> Apple Pie. Lemon Pie. Mince Pie. Charlotte Russe. <br> Suet Pudding, Brandy Sauce. Jelly Roll Cake. <br> Orange Jelly. Vanilla Ice Cream. Macaroons. Mixed Candies. <br> <br> <br> Desert. <br> English Walnuts. Almonds. Filberts. Chocolate. <br> Brazil Nuts. Pecans. Apples. Raisins. <br> Tea. Coffee. <br>