Hotel Windsor, menu, pages 2-3

DINNER. <br> WEDNESDAY, NOVEMBER 26, 1884. <br> SOUP. <br> Mullikatanaw. <br> FISH <br> Baked Casburgo, a la Americaine. <br> BOILED. <br> Leg of Mutton, Caper sauce <br> Sugar Cured Ham <br> Beef Tongue. <br> Corned Beef and Cabbage. <br> COLD DISHES <br> Roast Beef. <br> Corned Beef <br> Pickled Tongue. <br> RELISHES <br> Pickled Cabbage <br> Pickles <br> Pickled Tomatoes <br> Horse Radish <br> Celery <br> Chilli Sauce <br> French Mustard <br> Worcestershire Sauce <br> Lettuce <br> Tomato Catsup <br> ROAST <br> Beef <br> Turkey Stuffed <br> Lamb <br> Pork, apple sauce <br> Ribs of Beef <br> Ham, champagne sauce <br> Mutton <br> Veal with Dressing <br> <br> <br> <br> <br> <br> <br> <br> <br> ENTREES <br> Poitrine d’Agneau pane sauce Tomato <br> Rix au Lait a la Espagnole <br> Macaroni au gradin a la Napolitaine <br> Calves Liver and Bacon English style <br> VEGETABLES <br> Mashed Potatoes <br> Browned Potatoes <br> Stewed Parsnips <br> Baked Sweet Potatoes <br> Beets <br> Hot Slaw <br> PASTRY AND DESSERT <br> Green Gage Pie <br> Egg Custard Pie <br> Corn Starch Pudding, with Cream sauce <br> Peach Roll with White sauce <br> Lemon Ice Cream <br> Assorted Cakes <br> Raisins <br> Mixed Nuts <br> Ohio Cheese <br> Apples <br> COFFEE <br> TEA <br> MILK <br>