Langham Hotel, menu, pages 2-3

Men001015-002 <br> <br> <br> MENU <br> <br> <br> HER <br> MAJESTY'S <br> ALFRED THOMPSON, <br> Director. <br> SPECTACULAR EX- <br> TRAVAGANZA <br> THE <br> YELLOW <br> DWARF. <br> December 30th. <br> <br> <br> SAVOY. <br> Proprietor & Manager <br> R. D’OYLY CARTE. <br> IOLANTHE <br> Every evening at 8.40 <br> Mock Turtles <br> At 8. Doors open 7:30 <br> <br> <br> DRURY LANE. <br> AUGUSTUS HARRIS, <br> Lossee and Manager. <br> PANTOMIME <br> ENTITLED <br> SINBAD, <br> EVERY EVENING. <br> <br> <br> LYCEUM. <br> MUCH ADO <br> ABOUT <br> NOTHING <br> AT 7.45. <br> Mr. Henry Irving <br> Miss Ellen Terry <br> <br> <br> MENU <br> Friday, December 29th, 1882. <br> <br> <br> TABLE D’HOTE. <br> <br> <br> POTAGES. <br> Consomme a la Royle. <br> Blond de Veau a la Victoria. <br> <br> <br> POISSONS. <br> Turbot Sauce Creuettes. <br> Filets de Soles a la Horly. <br> <br> <br> ENTREES. <br> Grenades de Dinde a la Hongroise. <br> Civet de Lièvre au Sang. <br> <br> <br> RELEVES. <br> Ronde de Boeuf à l’Anglaise. <br> Hanche de Sanglier rôtie Sauce aigre-doux. <br> <br> <br> LEGUMES. <br> Pommes de Terre Maître d'Hôtel. <br> Celeris a l’Espagnole. <br> <br> <br> ENTREMETS. <br> Savarins a la Creme. <br> <br> <br> GLACE. <br> Orange a l’Eau. <br> Framboies a la Creme. <br> <br> <br> DESSERT <br> <br> <br> LANGHAM HOTEL. <br>