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Galt House, menu, pages 2-3

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men000962_Galt House, menu, pages 2-3
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    University of Nevada, Las Vegas. Libraries

    men000962_Galt House, menu, page 2 <br> <br> <br> MENU. <br> Sterling, Illinois, Thursday, Dec. 25, 1879. <br> <br> <br> SOUP. <br> Oyster, a la Delmonico. <br> Macaroni. <br> <br> <br> BOILED. <br> Durpee’s Ham. <br> Corned Beef. <br> Corned Jole <br> Boiled Mutton, Caper Sauce <br> Tongue <br> Turkey, Oyster Sauce. <br> Chicken with Salt Pork. <br> <br> <br> ROAST. <br> Porter-House, Brown Sauce <br> Veal, Brown GRacy <br> Loin of Mutton, Brown Sauce <br> Ribs of Beef <br> Turkey, with Dressing <br> Turkey, Cranberry Sauce <br> Ribs of Pork, Apple Sauce. <br> Lamb, Mint Sauce. <br> Chicken Stuffed. <br> Chicken, Espagnole Sauce. <br> Mallard Duck, with Currant Jelly. <br> Goose, Apple Sauce. <br> <br> <br> COLD DISHES. <br> Mutton. <br> Salt Pork. <br> Corned Beef <br> Roast Beef <br> Ham <br> Tongue <br> Boned Turkey with Aspic Jelly. <br> Chicken Salad, en Mayonasie. <br> Chartreuse of Fowl with Wine Jelly. <br> Lobster Salad, au Naturale. <br> <br> <br> men000962_Galt House, menu, page 3 <br> <br> <br> ENTREES. <br> Oyster Patties, a la Royale. <br> Cotelettes De Agneau, aux Petit Pois. <br> Fricassee of Chicken, a la Reine. <br> Baked Macaroni, en Timbale, aux Fromage. <br> Potted Duck with Rice, al’Indienne. <br> Baked Pork and Beans, Boston Style. <br> Tripe Fricasseed, a la Poulette. <br> Capon Braized, a la Financiere. <br> Omelettes, au la Confiture. <br> Turkey Pinions, en Panier, a la Milanaise. <br> Veal Kidneys, Braized, with Salt Pork. <br> Italian Cream Fritters, Vanilla Flavor <br> <br> <br> VEGETABLES. <br> Mashed Potatoes <br> Tomatoes. <br> Green Peas <br> Squash <br> Steamed Potatoes <br> Boiled Cabbage <br> Lima Beans. <br> Baked Sweet Potatoes <br> <br> <br> RELISHES. <br> French Mustard. <br> Pickles. <br> Cold Slaw. <br> Cheese <br> Tomato Catsup. <br> Celery. <br> Beets. <br> Worcestershire Sauce. <br> <br> <br> PASTRY. <br> Apple Pie. <br> Mince Pie. <br> Squash Pie. <br> Cream Pie. <br> New England Plum Pudding, Brandy Sauce. <br> Marble Cake. <br> Sponge Cake. <br> Blanc Mange. <br> Chocolate Cake. <br> Gold Cake. <br> Fruit Cake. <br> Jelly Cake. <br> Silver Cake. <br> <br> <br> DESSERT. <br> English Walnuts <br> Almonds <br> Pecans <br> Filberts <br> Brazil Nuts <br> Oranges. <br> Apples <br> <br> <br> TEA AND COFFEE. <br>