Langham Hotel, menu, pages 2-3

Men001016-002 <br> <br> <br> ROYALTY. <br> Sole Responsible <br> Manageress, <br> Miss Kate Santley/ <br> Every Evening at 8.30 <br> THE MERRY DUCHESS. <br> At 7.45 <br> A CUP OF TEA. <br> <br> <br> STRAND. <br> Every Evening <br> At 9.15 <br> New Burlesque, <br> SILVER-GUILT <br> At 8, E. Rose’s Adop- <br> tion of F. Anstey’s <br> Popular Story, <br> VICE-VERSA <br> <br> <br> SAVORY. <br> Proprietor & Manager <br> R. D’OYLY CARTE <br> IOLANTHE <br> Every evening at 8.40 <br> A Private Wire <br> At 8. Door open 7.30 <br> <br> <br> DRURY LANE <br> AUGUSTUS HARRIS <br> Lessee and Manager <br> CLOSED. RE-OPEN <br> SATURDAY, <br> AUGUST 4TH. <br> FREEDOM. <br> <br> <br> LYCEUM. <br> INGOMAR. <br> Miss Mary Anderson. <br> September 1st. <br> <br> <br> COMEDY, <br> Panton Street, <br> Haymarket. <br> Every Evening at <br> COMIC OPERA, <br> RIP VAN WINKLE. <br> <br> <br> MENU <br> TABLE D’HOTE. <br> TUESDAY, JULY 31STM 1883. <br> <br> <br> HORS D’OEUVRES. <br> Caviare on Toast. <br> Beurre. <br> Olives. <br> <br> <br> POTAGES. <br> Consomme Paysane. <br> Puree de Feves de Marais. <br> <br> <br> POISSONS. <br> Turbot Creme au Gratin. <br> Sole Frits, Sauce Anchois. <br> <br> <br> ENTREES. <br> Friteau de CAneton a la Villeroy. <br> Tournedos a la Bearnaise. <br> <br> <br> RELEVES. <br> Hanche de Mouton rotie. <br> Chapons bouillis aux Saucisse. <br> <br> <br> LEGUMES. <br> Pomme de Terre à la Russe. <br> Petits Pois à l’Anglaise. <br> <br> <br> ENTREMETS. <br> Gâteau Mille-Feuilles. <br> <br> <br> SAVOUREUX. <br> Croutes aux Sardines. <br> <br> <br> GLACES. <br> Citron a l’Eau. <br> Fraise a la Creme. <br> <br> <br> DESSERT. <br> Reines Claudes. <br> Cerises. <br> Oranges. <br> Figues. <br> Prineaux. <br> Groseille à Maquereaux. <br> Groseille Panachee. <br> <br> <br> LANGHAM HOTEL <br> G. NORMAN AND SON, PRINTERS, HART STREET, COVENT GARDEN. <br>