The Morgan, menu, pages 2-3

men000907_The Morgan, menu, page 2 <br> <br> <br> Bill of Fare. <br> <br> <br> Sunday, February 19. 1882. <br> <br> <br> SOUP <br> Oyster <br> <br> <br> FISH <br> Barque Trout, Tomato Sauce <br> <br> <br> BOILED <br> Sugar Cured Ham <br> Tongue <br> Corned Beef <br> <br> <br> ROAST <br> Beef <br> Veal <br> Pork <br> Mutton <br> Turkey, Cranberry Sauce <br> <br> <br> COLD MEATS <br> Corned Beef <br> Tongue <br> Ham <br> <br> <br> ENTREES <br> Boston Baked Beans <br> Bell Fritters, Wine Sauce <br> <br> <br> men000907_The Morgan, menu, page 3 <br> <br> <br> Fricandeau of Veal, Garnished with Green Peas <br> Benet Ham, Champagne Sauce <br> <br> <br> VEGETABLES <br> Boiled Potatoes <br> Mashed Potatoes <br> Mashed Turnips <br> Corn <br> Tomatoes <br> Rice <br> Hominy <br> Lima Beans <br> <br> <br> RELISHES <br> Worcestershire Sauce <br> Chow-Chow <br> Cucumber Pickled <br> Pepper Sauce <br> Celery <br> Hot Slaw <br> <br> <br> PASTRY <br> Plum Pudding, Brandy Wine Sauce <br> Chocolate Cream Pie <br> Old Maid Pudding, with Puree of Cream <br> Peach pie <br> Lemon Cream Pie <br> White Mountain Cake <br> Silver Cake <br> Jelly Roll <br> Mince Pie <br> Chocolate Cake <br> <br> <br> DESSERT <br> Pecans <br> Almonds <br> English Walnuts <br> Filberts <br> Apples <br> Crackers and Cheese <br> Layer Raisins <br> <br> <br> GREEN TEA <br> BLACK TEA <br> COFFEE <br>