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Sloane House, menu, pages 2-3

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men001225-002
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    University of Nevada, Las Vegas. Libraries

    Menu. <br> New York Counts. <br> Oyster. <br> Mock Turtle. <br> Celery. <br> Baked Whitefish, a la Noman. <br> Saratoga Chips <br> Ham, Champagne Sauce. <br> Boiled Green Tongue. <br> Tomato Sauce <br> Roast Sirloin of Beef, Drip Gravy. <br> Roast Veal, with Dressing. <br> Roast Turkey, Cranberry Sauce <br> Roast Suckling Pig. Apple Jelly. <br> Saddle of Venison, Currant Jelly. <br> Mallard Duck Isarded, with Mushrooms. <br> Red Head Duck, Port Wine Sauce. <br> Boned Turkey, Calves Pool Jelly. <br> Beef a la Mode, Acid Sauce. <br> Banana Fritters, Champagne Sauce. <br> Chicken Salad, a la Mayonnaise. <br> Queen Olives. <br> Asparagus on Toast. <br> French Peas. <br> Stewed Tomatoes. <br> Sweet Potatoes Browned. <br> Mashed Potatoes. <br> Engels & Krudwig’s Dry Catawba <br> Home Made Mince Pie <br> Lemon Meringue Pie <br> English Plum Pudding, Brandy Sauce <br> Sugar Kisses <br> Assorted Cake <br> Macaroon Tarts <br> Vanilla Ice Cream <br> Almonds <br> Florida Oranges <br> Filberts <br> Figs <br> Pecans <br> Catawba Grapes <br> Cream Nuts <br> French Coffee <br> Tea <br> Sweet Milk <br>