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men000910_Galt House, menu, page 2
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I agree.men000910_Galt House, menu, page 2 <br> <br> <br> LUNCHEON. <br> <br> <br> 1 to 2:30 p.m. <br> <br> <br> Sunday September 2nd, 1883. <br> <br> <br> SOUP. <br> Consomme’ Julienne. <br> <br> <br> HORS D’OEUVRES. <br> Sliced Tomatoes, <br> Stuffed Peppers, <br> Sliced Cucumber. <br> OLIVES, <br> SARDINES <br> <br> <br> ENTREES. <br> Broiled Young Squirrel, a la Maitre d’Hotel, <br> Saute of Young Chicken with Truffles, <br> Brochette of Kidney, Sauce Maderia. <br> <br> <br> APRICOT SORBET. <br> <br> <br> SALADS. <br> Lobster, <br> Ox Tongue, Boiled Ham, <br> Pressed Corn Beef, <br> Spring Lamb <br> <br> <br> VEGETABLES. <br> Baked Mashed Potatoes, <br> Corn Fritters, <br> Stewed Tomatoes. <br> <br> <br> FRUITS IN SEASON <br> TEA <br> COFFEE <br> MILK. <br> Dinner from 5:30 to 7 p.m. <br>