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men001290-002
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I agree.Five O’Clock Dinner. <br> Sunday, February 8, 1885. <br> SOUP. <br> Cream of Chicken <br> Consomme <br> FISH <br> Baked Salmon Trout, Port Wine Sauce <br> Spanish Olives <br> Celery <br> BOILED. <br> Corned Beef and Cabbage <br> Sugar Cured Ham <br> Chicken, Egg Sauce <br> ROAST. <br> Young Turkey, Stuffed, Oyster Sauce <br> Sirloin of Beef, with Horse Radish <br> Saddle of Mutton, with Jelly <br> ENTREES. <br> Veal and Oyster Pie <br> Tenderloin of Beef, with Mushrooms <br> Jenny Lind Pan Cakes, with Jelly <br> GAME. <br> Broiled Pigeons, on Toast <br> COLD DISHES <br> Roast Beef Pressed Corned Beef <br> Chicken Salad <br> Potato Salad <br> VEGETABLES <br> Stewed Tomatoes <br> Boiled Cabbage <br> Sugar Corn <br> Mashed and Boiled Potatoes <br> Lima Beans <br> Hubbard Squash <br> Mashed Turnips <br> PASTRY <br> Mince Pie <br> Apricot Pie <br> Cocoanut Pie <br> Baked Cabinet Pudding, Sherry Wine Sauce <br> Angel Cake <br> Fruit Cake <br> Queen Cake <br> Almond Macaroons <br> Fancy Meringue Jumbles <br> DESSERT. <br> Frozen Pineapple Bisque <br> Pecans <br> Almonds <br> Brazils <br> Filberts <br> Dates <br> Figs <br> Layer Raisins <br> Apples <br> American Cheese <br> Oranges <br> Japan Tea <br> English Breakfast Tea <br> Java Coffee <br> CARD AND WINE LIST FURNISHED BY WAITERS. <br>