Hibbard House, menu, pages 2-3

men000920_Hibbard House, menu, page 2 <br> <br> <br> DINNER. <br> Wednesday, May 25, 1881. <br> <br> <br> SOUP. <br> Home Style. <br> Tapioca. <br> <br> <br> FISH. <br> Boiled Trout, Parsley Sauce. <br> <br> <br> BOILED. <br> Sugar Cured Ham. <br> Beef Tongue. <br> Leg of Mutton, Caper Sauce. <br> Corned Beef. <br> <br> <br> ROAST. <br> Turkey, Cranberry Sauce. <br> Ribs of Beef, with Browned Potatoes. <br> Loin of Veal, with Dressing. <br> Loin of Pork, Apple Sauce. <br> Loin of Beef. <br> <br> <br> COLD DISHES. <br> Boston Baked Beans. <br> Pressed Corned Beef. <br> Ham. <br> Tongue. <br> <br> <br> <br> <br> men000920_Hibbard House, menu, page 3 <br> <br> <br> ENTREES. <br> Chicken Potpie, with Dumplings. <br> Scrambled Eggs, with Calf’s Brains <br> Stewed Lamb, a la Bourgeoise. <br> Chicken Livers, Champagne Sauce. <br> <br> <br> RELISHES. <br> Olives. <br> Assorted Pickles <br> Chow Chow. <br> Lettuce. <br> Onions. <br> Salad Dressing. <br> <br> <br> VEGETABLES. <br> Boiled Potatoes <br> Turnips. <br> Mashed Potatoes. <br> Corn. <br> Fried Parsnips. <br> Asparagus. <br> Rice. <br> Hominy. <br> <br> <br> PASTRY. <br> Steamed Princess Pudding, Wine Sauce. <br> Apple Pie. <br> Rhubarb Pie. <br> Cocoanut Cake. <br> White Cake. <br> White Currant Cake. <br> <br> <br> DESSERT. <br> Chocolate Ice Cream. <br> Vanilla Cream Puffs. <br> English Walnuts. <br> Filberts. <br> Pecans. <br> Brazil Nuts. <br> Layer Raisins. Figs. <br> Almonds <br> Old Government Java Coffee. <br>