The Pierson, menu, pages 2-3

The Pierson. <br> THURSDAY, FEBRUARY 5TH, 1885. <br> SOUP <br> Oyster <br> Royal Consomme <br> FISH <br> Spanish Mackerel, Colbert sauce <br> Filet of Sole, Tartar sauce <br> BOILED <br> Shoulder of Mutton, Caper sauce <br> Turkey, Oyster Sauce <br> Buffalo Tongue, a la vinaigrette <br> Ox Heart, with Horse Radish <br> HORS D'OEUVRES <br> Mixed Pickles <br> Chow-Chow <br> Pickles Onions <br> Queen Olives <br> Chilli Colorado <br> Tomato sauce <br> Worcestershire sauce <br> ENTREE <br> Chicken Liver Patty, with truffles <br> Fillets of Veal, with French Peas <br> Younge Chicken Saute a la Marengo <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> COLD DISHES <br> Pork <br> Ham <br> Chicken <br> Fresh Galveston Shrimp Salad, Mayonnaise <br> <br> <br> ROAST <br> Philadelphia Capons, au Jus <br> Bremer Favel <br> Veal <br> Lamb <br> Saddle of Venison, currant jelly. <br> Young Pig, apple sauce <br> Premium Rib of Beef <br> VEGETABLES <br> STEWED TOMATOES <br> FRENCH PEAS <br> ASPARAGUS <br> POTATO CROQUETTE <br> CAULIFLOWER <br> DESERT <br> Cottage pudding <br> Crystal Seal Pudding <br> Apple Pie Blackberry Pie <br> Chocolate Cake <br> Silver Cake <br> Marble Cake <br> Spong Cake <br> Wine Jelly <br> Brazil Nuts <br> Almonds <br> Apples <br> Oranges <br> Cheese <br> Vanilla Ice Cream <br> FRENCH COFFEE SMYRNA COFFEE <br>