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Revere House, menu, pages 2-3

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men001209-002
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    University of Nevada, Las Vegas. Libraries

    MENU. <br> Thanksgiving Day, 1884. <br> <br> <br> SOUP. <br> Select Oyster <br> <br> <br> FISH. <br> Baked Lake Trout. <br> <br> <br> BROILED. <br> Corned Beef, with Cabbage, <br> Leg of Mutton, Capre Sauce. <br> <br> ROAST. <br> Young Turkey, Cranberry Sauce, <br> Loin of Beef. <br> <br> <br> SALADS. <br> Chicken, <br> Lobster. <br> <br> <br> ENTREES. <br> Fillet of Beef, with Mushrooms, <br> Chicken Croquettes, <br> Banana Fritters, Wine Sauce. <br> <br> <br> <br> <br> <br> <br> <br> <br> GAME. <br> Roast Mallard Duck, with Currant Jelly, <br> Ragout of Rabbit. <br> VEGETABLES. <br> Stewed Tomatoes, Mashed Potatoes, <br> Sugar Corn, <br> Broiled Rice <br> Boiled Onion. <br> <br> <br> PASTRY. <br> Mince Pie <br> Huckleberry Pie <br> English Plum Pudding, Brandy Sauce <br> Assorted Cake <br> <br> <br> DESSERT. <br> Sliced Oranges and Pineapples, <br> Nuts and Raisins, <br> Vanilla Ice Cream, <br> Fruit, <br> Wine Jelly, <br> Crackers, <br> Cheese, <br> Coffee, <br> Cider. <br> <br> <br> REVERE HOUSE, Springfield, Ill. <br>