Plankinton House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Soup. <br> Clear Turtle. Sago. <br> Small Pies en Salpicon. <br> <br> <br> Fish. <br> Broiled Whitefish, Steward SAuce. <br> Boiled Trout, Butter Sauce. <br> Potatoes a l’Anglaise. <br> <br> <br> Joints. <br> Roast Turkey stuffed, Cranberry Sauce. <br> Roast Beef. Roast Ribs of Beef. <br> Boiled LEg of Mutton, Caper Sauce. <br> Corned Beef and Cabbage. Ham Champagne Sauce. <br> Jole, with Cabbage. <br> <br> <br> Baked Pork and Beans. <br> <br> <br> Entrees. <br> Filet of Beef larded, with Mushrooms <br> Fricandeau of Veal, with green Peas. <br> Queen Fritters, Vanilla flavor <br> Turkey Livers, with fine Herbs. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game. <br> Roast Haunch of Venison, Jelly Sauce. <br> <br> <br> Horseradish. Pickled Mango. Pickled Beets. <br> Pickled Cucumbers. Chow Chow. <br> Sweet Pickled Tomatoes. Pickled Cabbage. <br> <br> <br> Pressed Corned Beef. Paté of fat Livers. <br> Chicken Salad. Boned Turkey, with Jelly. <br> Spiced Oysters. <br> <br> <br> Vegetables. <br> Succotash. Onions. <br> Mashed Potatoes. Cabbage. Hominy. <br> Mashed Turnips. Hubbard Squash. Boiled Potatoes. <br> <br> <br> Pastry. <br> English Plum Pudding, Brandy Sauce. <br> Apple Pie. Florence Cream Merengue Pie. Delicate Cake. <br> French Kisses. Assorted Cake. Charlotte de Russe. <br> Vanilla Ice Cream. <br> <br> <br> Fruit. <br> <br> <br> French Coffee. <br> <br> <br> Milwaukee, November 23, 1879. <br>