Hibbard House, menu, pages 2-3

men000903_Hibbard House, menu, page 2 <br> <br> <br> DINNER <br> Sunday, February 5, 1882. <br> <br> <br> SOUP. <br> Mock Turtle. <br> Chicken Broth. <br> <br> <br> FISH. <br> Filets of Bass, au Gratin, Claret Sauce. <br> <br> <br> BOILED. <br> Corned Beef. <br> SUgar Cured Ham. <br> Beef Tongue. <br> Leg of Mutton, Caper Sauce. <br> <br> <br> ROAST. <br> Mutton. <br> Loin of Beef. <br> Goose, with Jelly. <br> Turkey, Cranberry Sauce. <br> Ribs of Pork, Apple Sauce. <br> Ribs of Beef, with Browned Potatoes. <br> <br> <br> COLD DISHES. <br> Boston Baked Beans. <br> Ham. <br> Pressed Corned Beef. <br> Tongue. <br> Potato Salad. <br> <br> <br> <br> <br> men000903_Hibbard House, menu, page 3 <br> <br> <br> ENTREES. <br> Tenderloin of Beef, Braise, aux Olives. <br> Chicken livers, SAutee, Champagne Sauce. <br> Curry of Giblet, with Rice, a l’Indienne. <br> Calves’ Brains, in Crumbs, Tomato SAuce. <br> Sweetbreads, on Toast, with Green Peas. <br> Oyster Pie, Baltimore Stylee. Apple Fritters, Glace, au Rum. <br> <br> <br> RELISHES. <br> Olives. <br> Assorted Pickles. <br> Chow Chow. <br> Salad Dressing. <br> <br> <br> VEGETABLES. <br> Boiled Potatoes. <br> Sweet Corn. <br> Mashed Potatoes. <br> Tomatoes. <br> Beets. <br> Turnips. <br> Hominy. <br> <br> <br> PASTRY. <br> Baked Sago Pudding, Wine Sauce. <br> Apple Rolly Poly, Hard Sauce. <br> Apple Pie. <br> Cranberry Pie. <br> Pumpkin Pie. <br> California Cake. <br> Jelly Roll. <br> Vanilla Kisses. <br> Cocoanut Cake. <br> New York Fruit Cake, <br> Orange Cake, Frosted. <br> <br> <br> DESSERT. <br> Plum Tartlets, a la Meringue. <br> Vanilla Ice Cream. <br> Charlotte Russe. <br> Catawba Wine Jelly. <br> English Walnuts. <br> Filberts. <br> Pecans. <br> Brazil Nuts. <br> Layer Raisins. <br> Figs. <br> Almonds. <br> Old Government Java Coffee. <br>