The Southern, menu, page 2

Menu <br> <br> <br> Potage. <br> Ox Tail, a l’Anglaise. <br> Consomme Jardiniiere <br> <br> <br> Fish. <br> Lake Trout, SauceRemoilades, <br> Pommes Croquettes. <br> <br> <br> Hors D’oeuvres. <br> Cassolettes, a la Dumas. <br> Radishes, <br> Olives, <br> Sliced Tomatoes. <br> <br> <br> Entrees. <br> Green Turtle, a l’Anglaise, <br> Filet de Boeuf, a la Bearnaise, <br> Charlotte de Pommes. <br> <br> <br> Sorbet au Kirschwasser. <br> <br> <br> Roast. <br> Ribs of Beef, <br> Lamb, Mint Sauce, <br> Young Chicken, au Cresson. <br> <br> <br> Cold Dishes. <br> Boned Chicken with Aspic Jelly, <br> Pate de Fois Gras, <br> Lobster Salad, <br> Chicken Salad, <br> Potato Salad. <br> <br> <br> Vegetables. <br> Macaroni Monglas, <br> Squash, <br> Boiled Rice, <br> Stewed Tomatoes, <br> Green Corn, <br> Egg Plant, <br> Mashed and Boiled Potatoes. <br> <br> <br> Dessert. <br> Sponge Apple Roll Pudding, Lemon Sauce, <br> Whortleberry Pie, <br> Apricot Pie, <br> Vanilla Cream Pie, <br> Assorted Cake, <br> Fancy Sheet, a la Vienna, <br> Red Top Cocoanut, <br> Claret Wine Jelly, <br> Almond Curves, <br> Blackberries, <br> Peaches, <br> Lemon Ice Cream, <br> <br> <br> Sunday, July 16th, 1882. <br>