The National Hotel, menu, pages 2-3

Page 2 <br> <br> <br> A Merry Christmas. <br> <br> <br> Dinner. <br> <br> <br> Tuesday, December 25th, 1883. <br> <br> <br> Blue Point Oysters on The Half Shell. <br> <br> <br> Soups. <br> Chicken a la Reine. Consomme Julienne. <br> <br> <br> Hors d’oeuvré. <br> Oyster Pattees. <br> <br> <br> Fish. <br> Boiled Red Snapper a la Matelote Normande. <br> Filet of Sole au Gratin. Potato Croquettes. <br> <br> <br> Removes. <br> Ribs of Christmas Beef. Roast Young Turkey, Cranberry sauce. <br> Roast Saddle of Southdown Mutton, Currant Jelly. <br> Boiled Leg of Mutton, Caper sauce. Corned Beef and Cabbage. <br> <br> <br> Cold Dishes. <br> Roast Beef. Turkey. Ham. Beef Tongue. <br> Chicken Salad. Boned Turkey with Jelly. Potato Salad. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Relishes. <br> Pickled Beets. Celery. Luttuce. Sliced Onions. <br> Horse Radish. Olives. Chow Chow. <br> <br> <br> Entrées. <br> Cotelettes de Chevreuil, au Chasseur Royal. <br> Filet de Boeuf, pique, a la Duchesse. <br> Hard Crabs, farcis, a la Diable. <br> Queen Fritters, sauce Citron. <br> <br> <br> Pommery Sec Champagne Punch. <br> <br> <br> Game. <br> Roast Saddle of Rabbit, Jelly Sauce. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Baked Sweet Potatoes. Boiled Potatoes. <br> Stewed Tomatoes. <br> Boiled Rice. Boiled Onions. Green Peas. Mashed Turnips. <br> <br> <br> Dessert. <br> Christmas Pudding, Hard and Brandy sauce. <br> Mince Pie. Vanilla Meringue Pie. Chocolate Eclairs. <br> Macaroons. Candy. <br> Cream Cake. White Mountain Cake. Assorted Cake. <br> Naeoplltain Ice Cream. <br>