Phoenix Hotel, menu, pages 2-3

men000936_Phoenix Hotel, menu, page 2 <br> <br> <br> MENU. <br> Wednesday, Dec. 3d, 1879. <br> <br> <br> Soup. <br> Yellow English Split Pea. <br> <br> <br> FISH. <br> Lake Erie White Fish. Steamed, Egg Sauce. <br> <br> <br> RELEVEES. <br> Corned Beef and Cabbage. <br> Leg of Mutton, Caper Sauce. <br> Tongue, Halford Sauce. <br> Sugar-Cured Ham. <br> Fresh Pig’s Feet. <br> Pickled Pork. <br> <br> <br> ROAST. <br> Turkey, with Cranberry Sauce. <br> Loin of Pork with Apple Sauce. <br> Saddle of Southdown Lamb. <br> Loin of Veal, with Dressing. <br> Sirloin of Beef. <br> <br> <br> COLD MEATS. <br> Beef. <br> Mutton. <br> Veal. <br> Tongue. <br> Ham. <br> <br> <br> ENTREES. <br> Baked Pork and Beans, Boston Style. <br> Sausage Balls, Fried and Smothered in Cream. <br> Fricassee of Chicken, with Rice. <br> Ragout of Beef, with Pickles. <br> Deviled Ham, on Toast, with French Mustard. <br> men000936_Phoenix Hotel, menu, page 3 <br> <br> <br> RELISHES. <br> Cucumber Pickles. <br> Tomato Catsup. <br> Chow-Chow. <br> Celery. <br> <br> <br> VEGETABLES. <br> Beets. <br> Homint. <br> Stewed Tomatoes. <br> Butter Beans. <br> Boiled Onions. <br> Sweet Potatoes. <br> Mashed Potatoes. <br> Boiled Potatoes. <br> Yellow English Squash. <br> Blue Ridge Turnips, Steamed. <br> <br> <br> PASTRY. <br> Baked Custard Pudding. <br> Custard Pie. <br> Blackberry Pie. <br> Apple Pie. <br> White Mountain Cake. <br> Cocoanut Cake. <br> Jelly CAke. <br> <br> <br> DESSERT. <br> Ice Cream, Vanilla. <br> Tea. <br> Coffee. <br> Milk. <br> <br> <br> Articles carried from the table, charged extra. <br>