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Crawford House, menu, pages 2-3

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men001213-002
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    University of Nevada, Las Vegas. Libraries

    DINNER <br> <br> <br> SOUP <br> Mock Turtle. <br> FISH <br> California Salmon baked, Wine sauce <br> Kentucky Hoe Cake and Buttermilk. <br> <br> <br> BOILED <br> Sugar Cured Ham. <br> <br> <br> ROAST <br> Ribs of Beef <br> Sam Beresford’s Sirloin of Beef <br> Spring Lamb, Mint sauce <br> Chicken with English Dressing. <br> <br> <br> ENTREES <br> Escolloped Oysters <br> Young Calf’s Head braised, with Tomatoes <br> Apple Fritters, Lemon sauce. <br> <br> <br> RELISHES <br> Celery <br> Lobster Salad <br> <br> <br> VEGETABLES <br> Sweet Potatoes <br> Egg Plant <br> Baked Mashed Potatoes <br> Hot Slaw <br> <br> <br> PASTRY <br> Fruit Pudding, Brandy sauce <br> Pumpkin Pie <br> Sliced Apple Pie <br> White Sponge Cake <br> Cocoanut Wafers <br> Lemon Curls <br> Egg Kisses <br> <br> <br> DESSERT <br> Lemon Ice Cream <br> Apples <br> Crackers and Cheese <br> <br> <br> French Coffee <br> Black and Green Tea <br> <br> <br> CRAWFORD HOUSE CINCINNATI <br> OCTOBER 19, 1884. <br> LEWIS VANDEN, PROP. <br>