Kimball House, menu, page 1

H. Burtis, Proprietor. A. L. Skeels, Manager. <br> <br> <br> Kimball House, <br> <br> <br> Davenport, Iowa. <br> <br> <br> Menu <br> <br> <br> Sunday, Oct. 28th, 1883. <br> <br> <br> Oyster. Royal. <br> <br> <br> Baked Trout, Madeira SAuce. <br> <br> <br> Mutton, with Capers. Tongue, Tomato Sauce. <br> Corned Beef and Cabbage. <br> <br> <br> Sirloin of Beef. Lamb, Mint Sauce. <br> Ham, Champagne Sauce. Young Chicken, with Dressing. <br> <br> <br> Duck Stuffed, with Jelly. <br> <br> <br> Runch, a la Romain. <br> <br> <br> Filet of Beef Larded, aux Champignons. <br> Pineapple Fritters, Brandy Sauce. <br> Prairie Chicken, a l’Anglaise. <br> Calf’s Brains, a la Regence. <br> <br> <br> Shrimp Salad. <br> Cold Slaw. Celery. Spanish Olives. <br> <br> <br> Boiled Potatoes. Baked Sweet Potatoes. Mashed Potatoes. <br> Succotash. Early Peas. Tomatoes. <br> <br> <br> English Plum Pudding, Brandy Sauce. <br> Mince Pie. Lemon Cream, a la Meringue. Apple Pie. <br> Sliver Cake. Lady Fingers. Citron Cake. <br> Assorted Cake. Cocoanut Macaroons. <br> <br> <br> Vanilla Ice Cream. <br> Apples. Peaches. Figs. Oranges. <br> Assorted Nuts. Malaga Raisins. <br> Cheese. Crackers. Coffee. Tea. <br> <br> <br> Amusements. <br> Athe the Burtis Opera House. <br> November 3d-- Clara Louis Kellogg Grand Concert Company <br>