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men000826_St James Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Menu <br> <br> <br> Blue Point Oysters, en Coquille. <br> <br> <br> Soup. <br> Consomme Julliene. <br> <br> <br> Fish. <br> Fiet au Blue, Maitre d’Hotel. <br> Pomme Parisenne. <br> <br> <br> Entrees. <br> Philadelphia Capon with French Peas. <br> Bouchess au Clam, a La Reine. <br> Salmi of Duck with Queen Olives. <br> Orange Fritters au Kerschwasser. <br> <br> <br> Roasts. <br> Young Pig, Apple Sauce. Ham Champagne Sauce. <br> Roast Beef. Spring Lamb, Green Mint. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce. Buffalo Tongue. <br> <br> <br> Vegetables. <br> Mashed Potatoes. Cauliflower. Boiled Onions. <br> Sweet Potatoes. String Beans. <br> <br> <br> Sliced Tomatoes, Plain of Mayonaise. <br> <br> <br> Pastry. <br> Suet Pudding, Brandy Flavor. <br> Apple Merange Pie. Cream Pie. <br> White Mountain Cake. Sponge Cake, Frosted. <br> Fig Roll. Boiled Custard. Banana Ice Cream. <br> <br> <br> Apples. Pears. Grapes. Crackers. Cheese. <br> Mocha Coffee. <br> <br> <br> Sunday, Oct. 21, 1883. <br>