Windsor Hotel, menu, page 3

Menu <br> <br> <br> Sunday, April 15th, 1883. <br> <br> <br> Oysters on Half Shell. <br> <br> <br> Soup. <br> Veal Broth, Turtle Style. <br> <br> <br> Fish. <br> Broiled White Fish, a la Maitre de Hotel, <br> Pommes a la Windsor <br> <br> <br> Cucumber Salad. Olives. Lettuce. Radishes. <br> <br> <br> Boiled. <br> Leg Mutton with puree Turnips, <br> Beef Tongue, Tomato Sauce, <br> <br> <br> Roast. <br> Sirloin Beef, <br> Young Turkey, Cranberry Jelly. <br> Loin Veal, with Dressing. <br> <br> <br> Lemon Sobert. <br> <br> <br> Cold. <br> Chicken Salad <br> French Sardines <br> Spiced Oysters <br> <br> <br> Entries. <br> Sweetbreads larded with French Peas, <br> Frog Legs Saute a la Creole, <br> Calf’s Head eu Tortue, <br> Custard Fritters, Sauce Sabayon. <br> <br> <br> Game. <br> Roast Quail Larded and Stuffed, Apple Jelly. <br> Fruit Salad. <br> <br> <br> Vegetables. <br> Mashed Potatoes, <br> Sweet Potatoes, <br> Rice, <br> Sugar Corn, <br> Asparagus <br> Green Peas. <br> <br> <br> Pastry. <br> English Plum Pudding, Cognac Sauce. <br> Meringue Cream Pie. <br> Rhubarb Pe, <br> Cocoanut Jumbles, <br> Lady Fingers. <br> <br> <br> Desert. <br> Vienna Ice Cream. <br> Brandy Jelly. <br> Banana Blanc au Cream. <br> <br> <br> Fruit, <br> French Coffee, <br> Cheese. <br>