Huron House, pages 2-3

Huron House, <br> <br> <br> Port Huron, Michigan. <br> <br> <br> D. J. Stephenson, Manager <br> <br> <br> Sunday, April 1, ‘83. <br> <br> <br> Menu <br> <br> <br> <br> <br> <br> <br> Page 2 <br> <br> <br> Soup. <br> Mullingatawney. <br> <br> <br> Fish. <br> Boiled White, Parsley Sauce. <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce. Corn Beef and Cabbage. <br> Beef Tongue. Salt Pork. Ham. English Bacon. <br> <br> <br> Roast. <br> Ribs of Beef, Brown Potatoes. Pork with Apple Sauce. <br> Sirloin of Beef. Turkey, Currant Jelly. Lamb, Mint Sauce. <br> <br> <br> Cold Meats. <br> <br> <br> Entrees. <br> Rice Cakes, Wine Sauce. Breast of Lamb with Green Peas. <br> Ox Tongue Breaded, with Mushrooms. <br> Baked Pork and Beans. <br> Fricassee of Fowls’ Giblets. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Vegetables. <br> Mashed Potatoes. Boiled Potatoes. <br> Turnips. Onions. Parsnips. Beets. <br> Green Peas. String Beans. <br> <br> <br> Relishes. <br> Cucumbers. Lettuce. Radishes. Cucumber Pickles. <br> Worcestershire Sauce. London Chow Chow. <br> <br> <br> Pastry. <br> Lemon Pie. Rhubarb Pie. Apple Pie. <br> Fig Pudding, Wine Sauce. <br> <br> <br> Dessert. <br> New York Ice Cream. Angels’ Food. Wine Jelly. <br> Blanc Mange with Cream. Assorted Cake. <br> Jelly Cake. Sponge Cake. Cocoanut Cake. Apples. <br> Oranges. Raisins. Assorted Nuts <br> <br> <br> Coffee. Tea. Milk. <br>