Eau Claire House, menu, 2-3

Eau Claire House. <br> FOSTER BROS. Proprietor. <br> Sunday, November 9th, 1884. <br> MENU <br> Soup <br> Fresh Oyster. <br> Fish <br> Boiled Lake Trout. Sauce Hollandaise <br> Boiled. <br> Leg of Mutton, caper sauce. <br> Ham. <br> Corned Beef. <br> Beef Tongue <br> Chicken, cream sauce. <br> Roast <br> Stuffed Young Turkey, cranberry sauce <br> Spring Lamb, brown gravy. <br> Sirloin of Beef. <br> Game <br> Roast Leg of Venison, game sauce. <br> Broiled Partridge, with jelly. <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> Entrees. <br> Beef Tenderloin Larded, Madeira wine sauce. <br> Spring Chicken Saute, with mushroom. <br> Lamb Chop Breaded, garni with French peas <br> Timball of Peaches, a la Royal <br> Cold <br> Corned Beef <br> Lamb <br> Roast Beef <br> Lobster Salad <br> Beef Tongue <br> Relishes <br> Tomato Catsup <br> Cucumber Pickles <br> Worcestershire Sauce <br> Celery <br> Vegetables <br> Pickled Beets <br> Baked Sweet Potatoes <br> Mashed Potatoes <br> Boiled Potatoes <br> Green Peas <br> Sweet Corn <br> Stewed Tomatoes <br> Pastry and Dessert <br> Suet Pudding, brandy sauce <br> Apple Pie <br> Lemon Pie <br> Cranberry Pie <br> Raspberry Blane-Mange <br> Pineapple Sponge <br> Italian Charlotte <br> Assorted Tarts <br> Assorted Cakes <br> Almond <br> Macaroons <br> Peach Jelly <br> Vanilla Ice cream <br> Apples <br> Pears <br> Bananas <br> Grapes <br> Tea <br> Coffee <br>