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Wright House, menu, pages 2-3

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men000799-002
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    University of Nevada, Las Vegas. Libraries

    Page 2 <br> <br> <br> Five O’Clock Dinner. <br> <br> <br> Sunday, Dec. 9, 1883. <br> <br> <br> Soup <br> Blue Point Oyster <br> <br> <br> Fish <br> Boiled Haddock-- Caper Sauce <br> <br> <br> Boiled <br> Leg of Mutton-- Egg Sauce. <br> Sugar Cured Ham <br> <br> <br> Roast <br> Young Turkey Stuffed-- Cranberry Sauce <br> Ribs of Beef. <br> Young Pig- Baked Apples <br> <br> <br> Entrees <br> Escaloped Oysters-- Fulton Market Style <br> Baked Plover Pie-- Yankee Fashion <br> Queen Fritters-- Lemon Glace <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game <br> Partridge-- Currant JElly <br> <br> <br> Salads <br> Potato-- Chicken. <br> <br> <br> Relishes <br> Queen Olives <br> Salad Dressing <br> Mixed Pickles <br> <br> <br> Vegetables <br> Potatoes-- Mashed-- Boiled <br> Asparagus <br> Beets <br> Sugar Corn <br> Peas <br> <br> <br> Pastry and Dessert <br> English Plum Pudding-- Cognac Sauce <br> Pie-- Apple--Whortleberry <br> Cake-- Fruit-- Chocolate-- Jelly-- Royals <br> Apples <br> Raisins <br> Meringue Tartlets <br> Nuts <br> Florida Oranges <br> Fancy Cuts <br> Cocoanut Drops <br> Lemon Ice Cream <br> <br> <br> Coffee <br>