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Marshall House, menu, pages 2-3

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men001205-002
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    University of Nevada, Las Vegas. Libraries

    MARSHALL HOUSE <br> M.G. SMITH, Proprietor <br> <br> <br> DINNER. <br> <br> <br> Mock Turtle Soup <br> Steamed Fresh Codfish with Dressing <br> <br> <br> Boiled Corn Beef and Cabbage <br> Roast Ribs of Beef Brown Potatoes <br> Roast Loin of Beef <br> Roast Turkey with Giblet Sauce <br> Boiled Ham <br> Boiled Leg of Mutton, Caper Sauce <br> Spring Lamb with Dressing <br> Beef a la Mode <br> Apple Sandwich with Lemon Flavor <br> Ham Omelettes <br> Baked Pork and Beans <br> <br> <br> Hartford Sauce <br> Tomato Catsup <br> Pickles <br> Club Sauce <br> Pickled Cabbage <br> Cheese <br> Royal Salad Dressing <br> Celery Salt <br> Horse Radish <br> Celery <br> Cold Slaw <br> <br> <br> Beets <br> Boiled Cabbage <br> Green Corn <br> Hubbard Squash <br> Plain Potatoes <br> Mashed Potatoes <br> <br> <br> Chocolate Pie <br> Apple Pie <br> Mince <br> Peach Roll, Brandy Sauce <br> Silver Cake <br> Apples <br> Queen Cake <br> Gold Cake <br> Orange Ice <br> TEA. <br> COFFEE. <br> <br> <br> East Saginaw, Sunday, December 14, 1884. <br>