The St James, menu, pages 2-3

Menu. <br> SOUP <br> MOCK TURTLE <br> FISH <br> BAKED TROUT, A LA MAITRE DE HOTEL <br> POTATOES A LA DUCHESSE <br> CUCUMBER SALAD <br> BOILED <br> CORNED BEEF WITH CABBAGE <br> TONGUE <br> LEG OF MUTTON WITH CAPER SAUCE <br> ROAST <br> LOIN OF LAMB <br> SADDLE OF MUTTON <br> RIBS OF BEEF WITH BROWN POTATOES <br> ROAST SPRING CHICKEN WITH JELL <br> LOIN OF BEEF <br> PORK WITH APPLE SAUCE <br> VEAL STUFFED <br> SALADS <br> POTATO SALAD <br> CHICKEN SALAD <br> CELERY SALAD <br> ENTREES <br> ROLL OF VEAL STUFFED AND GLAZED <br> ESCALLOPED OYSTERS, MARYLAND STYLE <br> MACARONI WITH CHEESE, SAUCE TOMATO <br> SMALL CHICKEN PATTIES A LA REINE <br> PEACH FRITTERS GLAZE EN BABAYON <br> VEGETABLES <br> STEAMED POTATOES, HOT SLAW <br> CAULIFLOWER <br> MASHED POTATOES <br> HUBBARD SQUASH <br> SUCCOTASH <br> COLD DISHES <br> CORNED BEEF <br> VEAL <br> LOIN OF BEEF <br> RELISHES <br> CELERY SALT <br> CHEESE <br> MIXED PICKLES, KALAMAZOO CELERY <br> CHILLI SAUCE, PICKLED BEETS, SLICED TOMATOES <br> TOMATO CATSUP, FRENCH MUSTARD <br> WORCESTER SAUCE <br> PASTRY <br> GREEN APPLE <br> FLORENCE CREAM PIE <br> STEAMED RAISIN PUDDING WITH CLARET WIN SAUCE <br> DESSERT <br> BRAZIL NUTS <br> ENGLISH WALNUTS <br> PECAN NUTS <br> ALMONDS <br> FILBERTS <br> CHARLOTTE DE RUSSE <br> VANILLA ICE CREAM <br> GRAPES <br> WATER MELON <br> SILVER CAKE <br> GOLD CAKE <br> CHOCOLATE CAKE <br> COCOANUT CAKE <br> CLARET WINE JELLY <br> TEA <br> COFFEE <br>