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Menu for a dinner given by the mayor, Geo. M. Arnold, to the Corporation of Gravesend, Wednesday, October 26, 1898, at Old Falcon

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Date

1898-10-26

Description

Menu insert: Wine lists Restaurant: The Old Falcon Hotel Location: 3 East Street, Gravesend, Kent, England

Digital ID

men001095
    Details

    Citation

    men001095. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1z31p52f

    Rights

    This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

    Standardized Rights Statement

    Digital Provenance

    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

    Extent

    7 3/8 x 5 1/8 inches
    254 bytes

    Language

    English

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    Men001095 <br> <br> <br> MENU <br> OF A <br> DINNER <br> GIVEN BY <br> THE MAYOR, GEO. M. ARNOLD, ESQ., D.L., <br> TO THE <br> Corporation of Gravesend, <br> WEdnesday, 26th Oct., 1898. <br> <br> <br> WINES. <br> CHABLIS. <br> <br> <br> AMONTILLADO. <br> <br> <br> HOCHEIMER. <br> <br> <br> CHAMPAGNE. <br> <br> <br> PIPER HEIDSEICK. <br> Extra cuvee. <br> Tres. sec <br> Vintage 1889. <br> <br> <br> PORT AND CLARET. <br> Croft’s Vintage <br> 1875. <br> Chateau D’Issan. <br> <br> <br> COFFEE. LIQUEURS <br> <br> <br> Whitsstable Natives. <br> <br> <br> Clear Turtle. <br> Puree of Hare. <br> <br> <br> Turbot and Lobster Sauce. <br> Cucumber. <br> Eels stewed en Matelotte. <br> Whitebait. <br> <br> <br> Supreme of Sweetbread a la Financiere. <br> <br> <br> Saddle of Welsh Mutton and Jelly. <br> Braised Celery, au jus. <br> Pommes Rissollees. <br> <br> <br> Pheasant. <br> Partridge. <br> Bread Sauce, Chips. <br> Salad a la Romine. <br> <br> <br> Baked Apple and Devonshire Clotted Cream. <br> <br> <br> Neapolitan Ices. <br> <br> <br> Pineapple, Hot-house Grapes, Melons, <br> Ribstone Pippins, Pears, Nuts, Plums. <br> <br> <br> PIPERHEIDSIECK <br> THE OLD FALCON, GRAVESEND. <br> JOHN SIMPSON, PROPRIETOR. <br> TELEPHONE No. 36. <br>