American House, menu, pages 2-3

Page 2 <br> <br> <br> American House. <br> <br> <br> Thursday, Dec. 25, 1879. <br> <br> <br> Menu. <br> <br> <br> Oyster. <br> Raw. Stewed. Fried. <br> <br> <br> Soup. Mock Turtle. Scotch Broth. <br> <br> <br> Fish. <br> White Fish Baked, Parsley Sauce. <br> Salmon Boiled, Shrimp Sauce. <br> <br> <br> Boiled. <br> Chicken, Egg Sauce. Corned Beef and Cabbage. <br> Sugar Cured Ham. Tongue, Tomato Sauce. <br> Leg of Mutton, Caper Sauce. <br> <br> <br> Sold Dishes. <br> Boned Turkey with Jelly. Ham. Spiced Lamb Tongues. <br> Lobster Salad. Chicken Salad. <br> Corned Beef. Mutton. <br> <br> <br> Roast. <br> Mallard Duck. Young Pig Stuffed, Brown Sauce. <br> Ham, Champagne Sauce. Veal with Dressing. <br> Loin of Beef. Turkey, Cranberry Sauce. <br> Goose, Apple Sauce. Loin of Pork. <br> <br> <br> Entrees. <br> Tenderloin of Beef Braized with Mushrooms. <br> Venison Cutlets Broiled, with Currant Jelly. <br> Fricandeau of Veal with Fried Potatoes. <br> Turkey Livers Saute, a la Strassbourg. <br> Sweet Breads Fried, with French Peas. <br> Mince of Chicken with Poached Eggs. <br> Apple Fritters, Champagne Sauce. <br> Fillet of Chicken, a l’Allemande. <br> Calves Brains a la Sauce Creme. <br> Lamb Chops, a la Jardiniere. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game. <br> Broiled Quail on Toast. Roast Saddle of Benison. <br> Roast Antelope with Jelly. Loin of Buffalo. <br> Roast Prairie Chicken. <br> <br> <br> Vegetables. <br> Sweet Potatoes. Mashed Potatoes. <br> Boiled Potatoes. Mashed Turnips. <br> Stewed Mushrooms. Boiled Rice. <br> Stewed Tomatoes. French Peas. <br> Green Corn. Stewed Parsnips. <br> Cabbage. String Beans. <br> <br> <br> Relishes. <br> Worcestershire Sauce. Western Cheese. <br> Halford Sauce. Tomato Catsup. <br> Chow-chow. Horse-radish. <br> Pickled Beets. Pickles. <br> Olives. Celery. <br> <br> <br> Pastry. <br> English Plum Pudding, Brandy Sauce. <br> Mince Pie. Lemon Pie. Blackberry Pie. <br> Alexandria Sandwiches. Lady Fingers. <br> Cocoanut Crescents. Parisian Tartlets. <br> Victoria Slices. Chocolate Cake. <br> Currant Cake. Madeira Cake. <br> Raspberry Puffs. Jelly Roll. <br> Lunch Cake. Sponge Cake. <br> Pound Cake. Fruit Cake. <br> Nonpareils. <br> Variegated Jelly a la Victoria. Port Wine Jelly. <br> Peach Meringue. Osborn Drops. <br> Blanc Mange. Charlotte Russe. <br> Pne-apple Jelly. Lemon Jelly. <br> Italian Cream. Lemon Cream. <br> <br> <br> Vanilla Ice Cream. <br> <br> <br> Oranges. Apples. Assorted Nuts. Raisins. <br> Mixed Candies. French Bon Bons. <br> Malaga Grapes. <br> <br> <br> Tes. Coffee. <br>