Galt House, menu, page 2

Dinner. <br> <br> <br> Wednesday, May 9th, 1883. <br> <br> <br> Soup. <br> Chicken with Tomato. Consommé Barley. <br> <br> <br> Hors D’oeuvres. <br> Small Patties, a la Financiere. <br> Lettuce, <br> Bermuda Onions, <br> Cucumbers. <br> <br> <br> Fish. <br> Boiled Salmon Trout, Hollandaise Sauce. <br> <br> <br> Boiled, <br> Sauer-kraut and Pickled Pork, <br> Leg of Lamb, with Capers. <br> <br> <br> Roast. <br> Sirloin and Ribs of Beef, <br> Spring Lamb, Mint Sauce. <br> Loin of Pork, Sauce Piquant. <br> <br> <br> Roman Punch. <br> <br> <br> Cold Dishes. <br> Potato Salad, <br> Lobster Salad, <br> Boiled Ham, <br> Pressed Corned Beef. <br> <br> <br> Entrees. <br> Small Tenderloin Steak, with Mushrooms, <br> Lamb Cutlets, with Cucumber Glace, <br> Chicken Saute, with Peas, <br> Rice Croquettes, with Jelly. <br> <br> <br> Vegetables. <br> New Potatoes, with Cream, <br> Fresh Asparagus, <br> Boiled Hominy, <br> Sugar Corn, <br> Spinach, <br> Baked Sweet Potatoes, <br> Mashed Potatoes. <br> <br> <br> Dessert. <br> Steamed Raisin Pudding, Wine Sauce, <br> Rhubarb Pie, <br> Cranberry Pie, <br> Lady Cake, <br> Assorted Cake, <br> Chocolate Glace Cake, <br> Lemon Jelly, <br> Boston Cream Puffs, <br> Vanilla Ice Cream. <br> <br> <br> Fruits, <br> Crackers, <br> Cheese. <br> <br> <br> French Coffee. <br>