Galt House, menu

Menu. <br> <br> <br> Saddle Rock Oysters. <br> <br> <br> Soup. <br> Green Turtle, Paysanne. <br> <br> <br> Hors D’oeuvres. <br> Cucumbers, <br> Croustade of Kidney, <br> Lettuce. <br> <br> <br> Fish. <br> Boiled Chicken Halibut, Hollandaise Sauce. <br> (Potatoe Dutchesse.) <br> <br> <br> Boield. <br> Capon, Egg Sauce, <br> Jowl and Greens. <br> <br> <br> Roast. <br> Spring Lamb, with Mint Sauce, <br> Breast of Veal Stuffed, Brown Sauce, <br> Sirloin and Ribs of Beef. <br> <br> <br> (Claret Punch.) <br> <br> <br> Salads. <br> Lettuce, <br> Shrimp, <br> Lobster, <br> Potato. <br> <br> <br> Entrees. <br> Salmon Roe Fried in Crumbs, Sauce Tartar, <br> Timbale of Macaroni, Millanaise, <br> Pigs’ Feet Breaded, Sauce Piquant, <br> Apple Fritters, with Brandy Sauce. <br> <br> <br> Vegetables. <br> Green Peas, <br> Asparagus, <br> String Beans, <br> Green Corn on the Cob, <br> Boiled Rice, <br> Boiled and Mashed Potatoes. <br> <br> <br> Dessert. <br> Baked Apple Pudding, Brandy Sauce, <br> Cherry Pie, <br> Pumpkin Pie, <br> Cocoanut Macaroons, <br> Fruit Cake, <br> Vienna Slices, <br> Charlotte Russe, <br> New York Ice Cream, <br> <br> <br> Fruits, <br> Crackers, <br> Cheese. <br> <br> <br> French Coffee. <br> <br> <br> Galt House, <br> Louisville, Ky., MArch 18, 1883. <br>