St James, menu, pages 2-3

MENU <br> RAW OYSTERS. <br> CELERY. <br> MOCK TURTLE. <br> BAKED WHITE FISH A LA MARTRE DE HOTEL. <br> Corned Beef with Cabbage, <br> Leg of Mutton with with Caper Sauce, <br> Tongue. <br> Saddle of Venison with Cranberry Sauce, Pork with Apple Sauce, <br> Ribs of Beef with Brown Potatoes, <br> Loin of Beef, <br> Wild Turkey with Oyster Dressing, <br> Loin of Lamb. <br> CLARET PUNCH. <br> Hot Spiced Pigs Feet, <br> Cutlets of Lamb with French Peas, <br> Saute of Lambs Heart, Toulousaine, <br> Spanish Fritters, Port Wine Sauce. <br> CHICKEN SALAD. <br> CABBAGE SALAD. <br> Steamed Potatoes, <br> Mashed Turnips, <br> Friend Parsnips, <br> Mashed Potatoes, <br> Sweet Potatoes, <br> Stewed Tomatoes. <br> Veal, <br> Corned Beef, <br> Loin of Beef. <br> Celery Salt, <br> Cheese, <br> Mixed Pickles, <br> Pickled Beets, <br> Cold Slaw, <br> Tomato Catsup, <br> Worcester Sauce, <br> French Mustard, <br> Chilli Sauce, <br> Kalamazoo Celery. <br> Suet Pudding, Brandy Sauce, <br> Sliced Apple Pie, <br> Mince Pie, <br> Custard Pie. <br> Brazil Nuts, <br> English Walnuts, <br> Pecan Nuts, <br> Almonds, <br> Filberts, <br> Apples, <br> Vanilla Ice Cream, <br> Chocolate Cake, <br> Cocoanut Cake, <br> Snow Balls, <br> Silver Cake, <br> Pound Cake, <br> English Walnut Cake, <br> Sponge Roll, <br> Tea, <br> Sweet Cider, <br> Coffee. <br>