Windsor Hotel, menu, pages 2-3

men000885_Windsor Hotel, menu, pages 2 <br> <br> <br> “Now Good Digestion, wait on Appetite, and Health on Both” <br> <br> <br> MENU <br> Sunday October 14th, 1883. <br> <br> <br> SOUP <br> Besque of Oysters <br> Conumme Littre <br> <br> <br> FISH <br> Halibut Steak, a la NArmande <br> Potatoes Sardon <br> <br> <br> Radishes <br> Dressed Lettuce <br> Pickled Beets <br> Celery <br> <br> <br> HORS D’OEUVES <br> Little Neck Clams, a la Poulette <br> Deviled Lobster, au Gratin <br> <br> <br> REMOVES <br> Home Made Corned Beef and Cabbage <br> Bioled Leg of Mutton, Caper Sauce <br> Roast Loin of Beef <br> Young Pig, Apple Butter <br> Lamb, Mint Sauce <br> Roast Turkey, Cranberry Sauce <br> Ham Glace a la Royle <br> <br> <br> PINEAPPLE SHERBET <br> <br> <br> <br> <br> men000885_Windsor Hotel, menu, pages 3 <br> <br> <br> ENTREES <br> Tenderloin of Beef Larded, a la Chevaliere <br> Calf’s Head, Poele, Sauce Ravigotte <br> Salami of Wild Goose, with Mushrooms <br> Chickens Liver Saute, St. Denis <br> Croquette of Sweet Breads, Richalien <br> Baked Apples with Rice, a l’Imperial <br> <br> <br> COLD <br> Spiced Oysters <br> Pate de Foie Gras <br> Russian Salad <br> Mayonaise of Shrimps <br> Pressed Borned Beef <br> <br> <br> VEGETABLES <br> Boiled and Mashed Potatoes <br> Cauliflower, with Cream SAuce <br> Browned Sweet Potatoes <br> Green Corn <br> Green Peas <br> Stewed Tomatoes <br> <br> <br> PASTRY <br> Steamed Fruit Pudding, Brady Sauce <br> Lemon Meringue Pie <br> Minee Pie <br> Cocoanut Kisses <br> Angel Food <br> Sponge Cake Glace <br> <br> <br> DESSERT <br> Ice Cream, Vanilla Flavor <br> Whipped Cream and Prunes <br> Nectar Jelly <br> Cheese <br> Coffee <br> Fruit <br>