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Dunlap House, menu, pages 2-3


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University of Nevada, Las Vegas. Libraries

Men000977-002 <br> <br> <br> Thanksgiving Day <br> AT THE <br> DUNLAP HOUSE, <br> JACKSONVILLE, ILL. <br> Thursday Nov. 29th, 1883. <br> <br> <br> MENU. <br> Raw Oyster, Shaved Cabbage <br> Olives <br> Celery <br> <br> <br> Oyster a la Creame <br> <br> <br> Baked Blue Fish, Port Wine Sauce <br> <br> <br> ST. JULIEN. <br> <br> <br> Roast Turkey, Cranberry Sauce <br> Young Chicken with Dressing <br> Domestic Duck, Apple Jelly <br> Sirloin of Beef <br> <br> <br> Chicken Salad <br> Lobster Salad <br> <br> <br> Fillets of Beef with Mushrooms <br> French Rum Omelette <br> Escalloped Oyster <br> Apple Charlotte <br> <br> <br> Saddle of Venison, Currant Jelly <br> Wild Turkey, Oyster Dressing <br> Mallard Duck, Chilli Sauce <br> Broiled Quail on Toast <br> <br> <br> Baked Sweet Potatoes <br> Mashed Potatoes <br> Asparagus <br> Green Peas <br> <br> <br> SHERRY. <br> <br> <br> English Plum Pudding, Cognac Sauce <br> Currant Pie <br> Mince Pie <br> Lemon Pie <br> <br> <br> Peach Marangue <br> Brandy Float <br> Assorted Cake <br> Fruit Cake <br> Vanilla Ice Cream <br> <br> <br> California Pears <br> Malaga Grapes <br> Bananas <br> Oranges <br> Apples <br> Nuts, Raisins and Mixed Candy <br> COFFEE. <br>