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Barret House, menu, pages 2-3

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men001223-002
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    University of Nevada, Las Vegas. Libraries

    MENU. <br> Puree of Vegetables. <br> Ox Tail. <br> Baked White Fish, Sherry Wine Sauce. <br> Boiled Trout. <br> Boiled Ham. <br> Boiled Tongue. <br> Boiled Corned Beef. <br> Short Ribs of Beef with BrownPotatoes. <br> Roast Sirloin of Beef. <br> Roast Mutton. <br> Roast Veal. <br> Fritters and Cream, Italian Sauce. <br> Oysters Raw, N. Y. Counts. <br> Deviled Ham, Sauce Robert. <br> Frieandean of Veal, with Drop Dumplings. <br> Celery. <br> Sliced Tomatoes. <br> Cucumbers. <br> Young Onions. <br> Mixed Pickles. <br> Cold Slaw. <br> Mashed Potatoes. <br> Stewed Tomatoes. <br> Cabbage. <br> Green Corn. <br> Sweet Potatoes. <br> Green Peas. <br> Blackberry Pie. <br> Lemon Pie. <br> Apple Pie. <br> Iced Delmonico Pudding. <br> Lemon Ice Cream. <br> French Kisses, <br> Assorted Cake. <br> Jumbles. <br> California Pears. <br> Malaga Grapes. <br> Raisins. <br> Assorted Nuts. <br> Tea. <br> Coffee. <br> Chocolate. <br> DINNER FROM 1. TO 3 P.M. <br> Aug. 10th <br> 1884. <br> <br> <br> BISHOP BROS. PRINTING CO. (BURLINGTON, IOWA) <br>