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The St Nicholas, menu, pages 2-3

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men001203-002
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    University of Nevada, Las Vegas. Libraries

    THE ST. NICHOLAS <br> W.B. CASWELL. <br> PROPRIETOR. <br> MENU <br> SUNDAY, FEBRUARY 22, 1885. <br> <br> <br> Soup. <br> Terrapin aux Quenelles. <br> <br> <br> FISH <br> Baked Black Bass a le Buckingham. <br> <br> <br> BOILED. <br> Sugar Cured Ham. <br> Mutton Caper Sauce. <br> <br> <br> ROAST. <br> Sirloin of Beef. <br> Young Turkey, Cranberry Sauce <br> Ham, Campagne Sauce. <br> <br> <br> ENTREES <br> Risoles of Sweet Breads. Chartreuse of Oysters <br> Rice Croquettes, Wine Sauce <br> <br> <br> SALAD <br> Mayonaise of Lobster <br> Celery <br> <br> <br> COLD MEATS <br> Roast Beef <br> Ham <br> Corn Beef <br> <br> <br> VEGETABLES <br> Mashed Potatoes <br> Boiled Potatoes <br> Corn in Cream <br> Stewed Tomatoes <br> Lima Beans <br> <br> <br> PASTRY AND DESSERT <br> English Plum Pudding, Brandy Sauce <br> Mince Pie <br> Lemon Meringue Pie <br> Orange Jelly <br> Gold Cake <br> Imperial Cake <br> <br> <br> Coffee <br> Tea <br> Apples <br> Oranges <br> Edam Cheese <br>