Rossin House, menu, pages 2-3

men000939_Rossin House, menu, page 2 <br> <br> <br> DINNER. <br> <br> <br> SOUP. <br> Mock Turtle. <br> Pates de Italia. <br> <br> <br> FISH. <br> Boiled Salmon Trout, Shrimp Sauce. <br> <br> <br> BOILED. <br> Turkey, Oyster Sauce. <br> Beef Tongue. <br> Leg of Mutton, Caper Sauce. <br> <br> <br> ROASTS. <br> Turkey, with Dressing. <br> Ribs of Beef. <br> Saddle of Mutton, Brown Gravy. <br> Sugar Cured Ham, Champagne Sauce. <br> <br> <br> ENTREES. <br> Fillet of Beet, aux Champignon. <br> Queen Fritters, Vannilla Flavor. <br> Chicken Fricassee, a la FRancaise. <br> Cunard Braize, aux Olives. <br> <br> <br> RELIEVE. <br> Boned Turkey, in Aspic Jelly. <br> <br> <br> GAME. <br> Saddle of Venison, red Currant Jelly. <br> Canvass Back Duck, Grape Jelly. <br> <br> <br> SALAD. <br> Chicken. <br> Celery. <br> <br> <br> men000939_Rossin House, menu, page 3 <br> <br> <br> VEGETABLES. <br> Boiled and Mashed Potatoes. <br> Baked Sweet Potatoes. <br> String Beans. <br> Boiled Onions. <br> Squash. <br> Stewed Tomatoes. <br> Succotash. <br> <br> <br> PASTRY. <br> English Plum Pudding, Hard and Brandy Sauce. <br> Apple Pie. <br> Mince Pie. <br> Citron Cake. <br> Sponge Cake. <br> Jelly Roll. <br> Lady Fingers, <br> Maraschino Jelly. <br> Port Wine Jelly. <br> Meringue, a la Creme. <br> Vanilla Ice Cream. <br> <br> <br> DESSERT. <br> Layer Raisins. <br> Nuts. <br> Snow Apples. <br> Oranges. <br> <br> <br> Coffee. <br> Green Tea. <br> Black Tea. <br> <br> <br> SUNDAY, NOV. 26, 1882. <br> 1 O’CLOCK. <br> <br> <br> Morre & Co., Printers, Toronto. <br>