Ebbitt House, menu, pages 2-3

Christmas 1881. <br> <br> <br> Dinner. <br> <br> <br> Huitres sur Coquille. <br> <br> <br> Coup. <br> Green Turtle. Consommé, aux Oeufs Poches. <br> <br> <br> <br> <br> Fish. <br> Black Bass, boiled, a la Maitre d’Hotel. <br> Pommes, Croquettes. <br> <br> <br> Boiled. <br> Mutton, Caper Sauce. Capon, Celery Sauce. Jowl and Spinach. <br> Corned Beef and Kale. Beef Tongue. Sugar Cured Ham. <br> <br> <br> Cold Dishes. <br> Chicken Salade. Tongue. Roast Beef. Corned Beef. <br> Spiced Beef. Ham. Chicken. <br> Boned Turkey. Hog’s Head Cheese. Patê de Foi-Gras. Boned Capon. <br> <br> <br> Releve. <br> Gigot de Mouton, a la Breton. <br> <br> <br> Entrees. <br> Poulets de Grain, saute, aux Champignons. <br> Cotelette de Cailles, a la Marechale. <br> Terrapin, a la Ebbitt House. <br> Gateaux la France, aux Fruits. <br> <br> <br> Roast. <br> Ribs of Beef, Saddle of Southdown Mutton. Stuffed Capon. <br> Turkey, Giblet Sauce. Goose, Apple sauce. <br> <br> <br> Game. <br> Chesapeake Bay Canvass Back Ducks. Saddle of Venison. <br> Salade Coures de Laitues. <br> <br> <br> Vegetables. <br> Spinach. Boiled Rice. Mashed Turnips. Boiled Onions. Squash. <br> String Beets. Sweet Potatoes. Celery. Boiled Hominy. <br> Stewed Tomatoes. Mashed and Boiled Potatoes. Cold Slaw. <br> Fried Oyster Plant. Hyde’s Egyptian Corn. <br> <br> <br> Relishes. <br> Chow Chow. Cucumber Pickles. Tomato Catsup. Olives. Cranberry sauce. <br> Horse Radish. Tabasco sauce. Apple sauce. <br> Lea & Perrins Genuine Worcestershire sauce. <br> <br> <br> Punche Roman. <br> <br> <br> Pastry. <br> English Plum Pudding, Hard and BRandy sauce, <br> Mince Pie. Apple Pie. <br> Ribbon Cake. Jelly Roll. Frosted Sponge Drops. Lady Kisses. <br> Swiss Meringues. Wafer Jumbles. Meringue Slices. <br> <br> <br> Dessert. <br> Tutti Fruitti. Charlotte Russe, a la Rose. <br> Raisins. Havana Oranges. Bananas. Apple. <br> Pecan Nuts. English Walnuts. Almonds. Filberts. <br> <br> <br> Coffee. Cheese and Crackers. <br>