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Townsend House, menu, pages 2-3

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men000841-002
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    University of Nevada, Las Vegas. Libraries

    Page 2 <br> <br> <br> Dinner. <br> <br> <br> Sunday, May 29th, 1881. <br> <br> <br> Soup. <br> Turtle. <br> <br> <br> Fish. <br> Broiled Shad. <br> <br> <br> Water Cresses. <br> <br> <br> Potatoes, a la Maitre d’Hotel. <br> <br> <br> Joints. <br> Boiled Chicken, Asparagus Sauce. <br> Roast Sirloin of Beef, Brown Potatoes. <br> Spring Lamb, Mint Sauce. <br> <br> <br> Baked Pork and Beans. <br> <br> <br> Stuffed Shoulder of Lamb, with Peas. <br> Apple Fritters, Cream Sauce. <br> Lobster Salad, en Mayonaise. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Sliced Cucumbers. Chow Chow. Lettuce. <br> Olives. <br> <br> <br> Asparagus on Toast. Green Peas. <br> Stewed Tomatoes. Mashed Potatoes. <br> <br> <br> Apple and Raspberry Pies. Assorted Cake. <br> Tapioca Pudding, Cream Sauce. <br> Vanilla Ice Cream. Kisses. Strawberries and Cream. <br> <br> <br> Bananas. Apples. <br> English Walnuts. Almonds. Filberts. <br> Pecans. Brazilnuts. Raisins. <br> <br> <br> Tea. Coffee. Chocolate. <br>