Newhall House, menu, pages 2-3

men000897_Newhall House, menu, pages 2 <br> <br> <br> MENU <br> <br> <br> SOUPS <br> Oyster. <br> Mock Turtle. <br> <br> <br> OYSTERS. <br> RAW. <br> Fried. <br> Scalloped. <br> Patties. <br> <br> <br> COLD ORNAMENTED DISHES. <br> Breast of Partridges, a l’Americaine. <br> Galatine of Wild Goose, en Madeira Jelly. <br> Boned Turkey, a la Jardiniere. <br> Westphalia Ham, Butcher Style. <br> Boned Prairie Chicken, a la Chasseur. <br> Chicken Salad, en Mayonnaise. <br> Bastion of Breast of Turkey. <br> Lobster Salad, a la Russe. <br> <br> <br> COLD REMOVES. <br> Roast Turkey, Cranberry Sauce. <br> Stuffed Goose, Apple Sauce. <br> Buffalo Tongue, a l’Escarlotte. <br> Roast Capon. <br> Braized Tame Duck. <br> <br> <br> RELISHES. <br> Celery. <br> Lettuce. <br> Olives. <br> Currant Jelly. <br> Mixed Pickles. <br> Chow-Chow. <br> <br> <br> men000897_Newhall House, menu, pages 3 <br> <br> <br> HOT GAME. <br> Broiled Quail, Butter Sauce. <br> Braized Saddle of Venison. <br> Braized Partridges, with Currant Jelly. <br> Larded Prairie Chicken. <br> Roast Mallard Duck, with Currant Jelly. <br> <br> <br> PYRAMIDS. <br> Chinese Temple. <br> Macaroon Pyramids. <br> <br> <br> ORNAMENTED CAKES. <br> Pound Cake. <br> Lady Cake <br> Almond Sponge Cake. <br> Rose Cake. <br> Sponge Cake. <br> Fruit Cake. <br> <br> <br> SMALL PASTRY. <br> Cocoanut Macaroons. <br> Lemon Snaps. <br> Lady Fingers. <br> Kisses. <br> Assorted Sliced Cake. <br> Macaroons. <br> <br> <br> CREAMS AND JELLIES. <br> Port Wine Jelly. <br> Charlotte Russe. <br> Sherry Wine Jelly. <br> Strawberry Ice Cream. <br> Vanilla Ice Cream. <br> <br> <br> FRUIT. <br> Oranges. <br> Malaga Grapes. <br> Figs. <br> Apples. <br> Raisins. <br> English Walnuts, <br> Almonds. <br> Brazil Nuts. <br> California Pears. <br> <br> <br> Coffee and Tea. <br>