Hotel Brunswick, menu, pages 2-3

Page 2 <br> <br> <br> Hotel Brunswick. <br> <br> <br> Z. Martin, Proprietor. <br> <br> <br> Titusville, Pa <br> <br> <br> Dinner. <br> <br> <br> Sunday, October 21, 1883. <br> <br> <br> Raw Oysters <br> <br> <br> Soup. <br> Celery <br> <br> <br> Fish. <br> Boiled Yellow Pike, Hollandaise Sauce <br> <br> <br> Boiled. <br> Corn Beef <br> Ham <br> Tongue <br> Leg Mutton, Caper Sauce <br> <br> <br> Roast. <br> Sirloin of Beef <br> Ribs of Beef with French Potatoes <br> Spring Turkey, Stuffed, Cranberry Sauce <br> Sparerib of Pork with Apple Sauce <br> Spring Lamb, Mint Sauce <br> Loin of Veal, Stuffed <br> <br> <br> Entrees. <br> Tenderloin of Beef, Larded with Mushrooms <br> Custard Fritters with Currant Jelly <br> Calf’s Heart a la Carmagot <br> Chicken Salad de Italian <br> Lamb’s Brains Fried a la Normand <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Vegetables. <br> Mashed Potatoes <br> Boiled Potatoes <br> Sweet Potatoes <br> Cold Slaw <br> Squash <br> Green Peas <br> <br> <br> Relishes. <br> Sliced Tomatoes <br> Celery <br> Chow Chow <br> Annears Chutney Sauce <br> Mushroom Catsup <br> Lea & Perrin’s Worcestershire Sauce <br> Queen Olives <br> <br> <br> Pastry. <br> Fig Pudding, Brandy Sauce <br> Green Apple Pie <br> Lemon Pie <br> <br> <br> Dessert. <br> Vanilla Ice Cream <br> Charlotte Russe <br> Grapes <br> Apples <br> Layer Raisins <br> Cheese <br> English Walnuts <br> Pecan Nuts <br> Soft Shell Almonds <br> Confectionery Cake <br> Almond Cream Cake <br> Fruit Cake <br> Angels Food <br> Cocoanut Macaroons <br> <br> <br> Black and Green Tea <br> Coffee <br> <br> <br> All articles ordered not on the Bill of Fare will be charged extra. Fruit or Dessert taken from the table will be charged extra. <br> For wine cards apply to waiters. <br>