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men000803_St Nicholas Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Dinner. <br> <br> <br> Chicken Broth. Oyster Patties. <br> <br> <br> Turkey Stuffed with Oysters. <br> <br> <br> Pork and Beans. Corned beef and Cabbage. <br> <br> <br> Roast Pig, with Apple Sauce. <br> Venison, with Cranberry Sauce. Mallard Duck, with Apple Jelly. <br> Prairie Chicken. English Hare. <br> Quail on Toast. <br> <br> <br> Rib of Beef. Mutton, with Caper Sauce. Sauer Kraut and Speck. <br> <br> <br> Potatoes. Stewed Tomatoes. Sweet Corn. <br> String Beans. Sweet Potatoes. <br> Green Peas. <br> <br> <br> Spanish Olives. Pickled Peaches. Mixed Pickles. <br> Cellery. <br> <br> <br> Mince Pie. New England Pumpkin Pie. <br> Lemon Pie. Cherry Pie. <br> <br> <br> Jelly Cake. Pound Cake. Marble Cake <br> Lady Fingers. <br> Vanilla Ice Cream. <br> Apples. Raisins. Dates. Figs. <br> Tea. Coffee. <br> <br> <br> Decatur, Ill., <br> St. Nicholas Hotel, <br> Thursday, Nov. 25, 1880. <br> Chas. Laux, Prop. <br>