Palmer House, menu, pages 2-3

Page 2 <br> <br> <br> Menu <br> <br> <br> Bluepoints on Shell, <br> <br> <br> Green Turtle Soup. <br> <br> <br> Boiled Salmon, Sauce Hollandaise. <br> <br> <br> Boiled Leg of Mutton, Caper Sauce. <br> Corned Beef and Cabbage. <br> Beef a la Mode. <br> <br> <br> Roast Beef. <br> Lamb, Mint Sauce. <br> Young Turkey, Cranberry Sauce. <br> Ham, Champagne Sauce. <br> <br> <br> Sweetbreads with Green Peas <br> Small Patties of Oysters. <br> Calves’ Head a la Financiere, <br> Fried Frogs a la Crapotine, <br> <br> <br> Roast Saddle of Venison, Jelly Sauce. <br> Stuffed Quail, <br> Smoked Beef Tongue, <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Chicken Salad, <br> Spiced Oysters, <br> Fresh Lobster, <br> <br> <br> Crab Apple Jelly, <br> Apple Jelly, <br> Currant Jelly, <br> Celery, <br> Olives, <br> <br> <br> Mashed Potatoes, <br> Stewed Onions, <br> Baked Sweet Potatoes, <br> Hubbard Squash, <br> Boiled Rice, <br> Fried Parsnips, <br> Lima Beans. <br> <br> <br> Steamed Fruit Pudding, Rum Sauce. <br> Mince Pie <br> Lemon Meringue Pie <br> Madeira Jelly <br> Assorted Cake <br> Confectionery <br> Chocolate Eclairs <br> Champagne Punch, <br> Palmer House Ice Cream <br> Sweet Cider <br> Water Crackers <br> <br> <br> Pears <br> Bananas <br> Oranges <br> Grapes <br> Nuts <br> Raisins <br> Apples <br> Figs <br> American Cheese <br> Roquefort Cheese, <br> Coffee, <br> Buttermilk <br> <br> <br> Sunday, Nov. 19, 1882. <br> Palmer House, Chicago. <br>