Masconomo House, menu , pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Sunday, Sept. 12, 1880. <br> <br> <br> Soup. <br> Puree Tomato with Rice. <br> <br> <br> Fish. <br> Boiled Chicken Halibut-- Egg Sauce. <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce, <br> Smoked Tongue, <br> Masconomo Corned Beef, <br> Ham. <br> <br> <br> Roast. <br> Spring Chicken Stuffed, <br> Sirloin Beef, <br> Lamb, Mint Sauce, <br> Ham, Champagne Sauce. <br> <br> <br> Cold Dishes. <br> Tongue, <br> Corned Beef, <br> Ham, <br> Lobster, <br> Beef. <br> <br> <br> Entrees. <br> Tenderloin of Beef Larded with Mushrooms, <br> Small Chicken Patties á la Creme, <br> Baked Stuffed Tomatoes, <br> Apple Fritters-- Wine Sauce. <br> <br> <br> Vegetables. <br> Boiled New Potatoes, <br> Mashed Potatoes, <br> Marrow Squash, <br> Cucumbers, <br> Lettuce, <br> Stewed Tomatoes, <br> Green Corn, <br> Boiled Rice, <br> Beets, <br> Stewed Carrots, <br> Cabbage. <br> <br> <br> Pastry. <br> Cabinet Pudding-- Wine Sauce, <br> Apple Pie, <br> Blackberry Pie, <br> Lemon Jelly, <br> Plum Pie, <br> Butter Biscuits, <br> Cream Puffs, <br> Assorted Cake. <br> <br> <br> Dessert. <br> Bartlett Pears, <br> Apples, <br> English Walnuts, <br> Castanea Nuts, <br> Filberts, Almonds, <br> Cheshire Cheese. <br> Vanilla Ice Cream. <br> <br> <br> Coffee. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Wine List. <br> <br> <br> Champagne. <br> Veuve Clicquot, Ponsardin <br> G. H. Mumm & Co.’s Extra Dry <br> G. H. Mumm & Co.’s Dry Verzeney <br> L. Roederer’s Carte Blanche <br> L. Roederer’s Carte Imperial <br> L. Roederer’s Carte Dry Sillery <br> L. Roederer’s Carte Dry Schreider <br> Chas. Heidsieck’s Sillery <br> Dry Monopole <br> Pomeroy Sec <br> <br> <br> Clarets. <br> Chat Lafitte <br> Lafitte Cruse & Fils. <br> Pontet Canet, Cruse & Fils. <br> St. Julien, Cruse & Fils. <br> Chateau Bouliac, Cruse & Fils. <br> La Rose Bradenberg Freres <br> Morgeaux <br> Fronsac A. Lalande & Co., <br> Medoc, Cruse & Fils. <br> Table Claret <br> <br> <br> Sauterne. <br> Chateau Doisy, A. Lalande & Co. <br> Chateau Pailet, A. Lalande & Co. <br> Sauterne <br> <br> <br> Hocks. <br> Hockheimer <br> Neirsteiner <br> Laubenheimer <br> <br> <br> Brandies. <br> James Hennessy & Co., oldest and finest <br> James Hennessy & Co., V. S. O. <br> James Hennessy & Co., V. O. <br> James Hennessy & Co., 3 Star <br> V. S. O. P., 1830 <br> L. Furland & Co., 1858 <br> J. & F. Martel <br> Otard Dupuy & Co. <br> <br> <br> Sherries. <br> Standard Pale <br> Yriarte <br> Amontillado <br> Cabinet <br> Club <br> <br> <br> Ports. <br> Sandeman & Co., Old Prt <br> Old Wine Port <br> Old Port <br> <br> <br> Cordials. <br> Maraschino <br> Curacoa <br> Vermouth <br> <br> <br> Urbana Wine Co. <br> Gold Seal <br> Dry Catawba <br> Private Civyee <br> <br> <br> Madeiras <br> Old South Side <br> Old Medeira <br> <br> <br> Burgundies. <br> Pommard <br> Chablis <br> <br> <br> Whiskeys. <br> Scotch Whiskey <br> Irish Whiskey <br> Bourbon, 1860 <br> Rye Whiskey, fine and old <br> <br> <br> Rum. <br> Old Plantation <br> Old Jamaica <br> Old Medford <br> <br> <br> Ales. <br> Bass & Co.’s Pale <br> Younger’s Scotch <br> Guiness’s Dublin Stout <br> Cincinnati Lager Beer <br> Milwaukee Lager <br> <br> <br> Cider <br> S. S. Pierce <br> Adams’ Cider <br> Ginger Ale, imported <br> Vichy Water <br> Appollinaris Water <br> Congress Water <br> Hathorne Spring Water <br> Sardines <br> <br> <br> Corkage, 75 Cents. <br>