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Sheridan House, menu, pages 2-3

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men000953_Sheridan House, menu, pages 2-3
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    University of Nevada, Las Vegas. Libraries

    men000953_Sheridan House, menu, page 2 <br> <br> <br> Sunday, Jan. 20, 1884. <br> <br> <br> MENU. <br> <br> <br> Soup. <br> Oyster <br> <br> <br> Fish. <br> Baked White Fish, Madeira Wine Sauce <br> <br> <br> Boiled. <br> Leg Mutton, Caper Sauce, <br> Corn Beef and Cabbage, <br> Pig’s Jowl with Cabbage, <br> Ham, Tongue. <br> <br> <br> Roast. <br> Ribs of Beef, <br> Loin of Beef, <br> Sparerib of Pork, Apple Sauce, <br> Loin of Mutton, Currant Jelly, <br> Saddle of Venison, Cranberry Sauce. <br> Spring Chicken, Giblet Gravy <br> Young Turkey, Cranberry Sauce <br> Tame Goose, Apple Sauce <br> <br> <br> men000953_Sheridan House, menu, page 3 <br> <br> <br> Entrees. <br> Queen Fritters, Sherry Wine Sauce <br> Fricasseed Prairie Gronse with Fine Herbs <br> Macaroni, Pineapple Cheese <br> Chicken Pie, Domestic Style <br> <br> <br> Vegetables. <br> <br> <br> Pickled Beets. <br> [not legible] <br> Sour Crout <br> Brown Potatoes <br> Hominy <br> Boiled Rice <br> Mashed Potatoes <br> French Peas <br> Stewed Tomatoes <br> <br> <br> Pastry and Dessert. <br> Steamed Suet Pudding, Wine Sauce <br> Baked Fruit Pudding, Brandy Sauce <br> Apple Pie <br> Lemon Pie <br> Vanilla Ice Cream <br> Brandy Jelly <br> Orange Jelly <br> Assorted Cakes <br> <br> <br> COFFEE <br> CHEESE <br> # <br> FRUIT <br> # Florida Oranges <br> Figs <br> Malaga Grapes <br> Apples <br>