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men001259-002
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I agree.DINNER <br> From 12:30 to 2:30 o’clock. <br> THURSDAY, NOV. 13, 1884. <br> Soup <br> CHICKEN, with Rice. <br> Mock Turtle. <br> FISH. <br> Baked Whitefish, a l’Italienne. <br> Parisian Potatoes <br> Olives <br> Celery <br> Sardines <br> BOILED <br> Corned Beef and Cabbage <br> Tongue, Piquante Sauce <br> Leg of Mutton, Caper Sauce. <br> ROAST. <br> Breast of Veal, Stuffed, au Jus. <br> Loin of Beef. <br> Young Pig, Apple Sauce <br> Ribs of Beef, Browned Potatoes. <br> Saddle of Venison, a la Cream. <br> Meals and Lunches sent to Rooms charged extra. <br> <br> <br> <br> <br> ENTREES <br> Chicken, Fricassee, with Mushrooms. <br> Tenderloin of Pork, Craized, Robert Sauce. <br> Fricandeau of Veal, Puree of Tomatoes <br> French Pancakes, with Jelly. <br> COLD. <br> Beef <br> Ham <br> Lamb. <br> Tongue <br> Chicken Salad. <br> Cold Slaw. <br> VEGETABLES <br> Boiled and Mashed Potatoes. <br> String Beans. <br> Peas. <br> Turnips. <br> Sweet Potatoes. <br> PASTRY. <br> Steamed Apple Pudding, Hard Sauce. <br> Mince Pie. <br> Custard Pie. <br> Assorted Cake. <br> Lady Cake. <br> Wafer Jumbles. <br> DESSERT. <br> Vanilla Ice Cream. <br> Rum Jelly. <br> Maraschino Whipped Cream. <br> Kennedy Biscuits. <br> Cheese. <br> Coffee. <br> Tea. <br> Apply to Head Waiter for Wine Cards. <br> Lawrence Barrett, in “Hamlet,” at the Grand To-night. <br>