Revere Hotel, menu, page 3

men000964_Revere Hotel, menu, page 3 <br> <br> <br> DINNER. <br> <br> <br> SOUP. <br> Vegetable. <br> <br> <br> FISH. <br> Baked Bass, with Brown Sauce. <br> <br> <br> BOILE. <br> Corned Beef, with Cabbage. <br> Ham. <br> Tongue. <br> Leg of South Down Mutton, with Capers. <br> <br> <br> ROAST. <br> Mallard Ducks, Stuffed, with Brown Drips. <br> Turkey, stuffed, with Cranberry Sauce. <br> Loin of Pork. <br> Beef. <br> Leg of Veal. <br> Spring Lamb. <br> Loin Mutton. <br> <br> <br> ENTREES. <br> Baked Pork and Beans, Boston Style. <br> Escalloped Chicken a la Dufour. <br> Giblets of Fowl, stewed in Wine. <br> Minced Veal on toast, with Poached Eggs. <br> Queen Fritters, with Brandy Sauce <br> Beef’s Heart, with Onion Glace. <br> French Baltimore Lobsters. <br> <br> <br> VEGETABLES. <br> Mashed Potatoes. <br> Green Peas. <br> Stewed Tomatoes. <br> Boiled Potatoes. <br> Boiled Cabbage. <br> New Beets. <br> Lima Beans. Fried Parsnips. <br> Mashed Turnips. <br> Boiled Rice. <br> Spinach. <br> Saur Kraut. <br> <br> <br> RELISHES. <br> Radishes. <br> Curtice Brothers Imperial Tomato Ketchup. <br> Lettuce. <br> Worcestershire Sauce <br> Halford Sauce. <br> French Mustard. <br> Sweet Pickles. <br> Mixed Pickles. <br> Parmesan Cheese. <br> <br> <br> PASTRY. <br> Steamed Sponge Pudding, with Ram Sauce. <br> Lemon Pie. <br> Peach Pie. <br> Apple Pie. <br> Assorted Cake. <br> Cup Cake. <br> Silver Cake. <br> White Sponge Cake. <br> Delicate Cake. <br> Citron Cake. <br> Chocolate Cake. <br> Marble Cake. <br> Jelly Cake. <br> White Mountain Cake. <br> Lemon Cake. <br> <br> <br> DESSERT. <br> Vanilla Ice Cream. <br> Plum Jelly. <br> Raspberry Jelly. <br> Oranges. <br> Apples. <br> New Figs. <br> Almonds. <br> Pecans. <br> Filberts <br> Walnuts. <br> Layer Raisins <br> Green Tea <br> Milk. <br> Black Tea <br> French Coffee. <br>