Michigan Exchange, menu, pages 2-3

A HAPPY NEW YEAR <br> Menu <br> OYSTERS <br> Oyster Patties <br> Pickled <br> Raw <br> Fried <br> SOUP <br> Chicken, a la Reine <br> Consomme, a la Pate d’Itale <br> FISH <br> Boiled White Halibut Oyster Sauce <br> Stuffed Detroit River Whitefish, Mushroom Sauce <br> GAME <br> Broiled Quail on Toast <br> Wild Turkey, Grape Jelly <br> Partridge, Stuffed <br> Roast Elk, Game Sauce <br> Wild Pigeon, Peach Kelly <br> BOILED <br> Young Chicken <br> Tongue <br> Ham <br> Corned Beef <br> Leg of Southdown Mutton, Caper Sauce <br> ROAST <br> Spring Duck, Giblet Sauce <br> Loin of Beef <br> Loin of Pork <br> Loin of Mutton <br> Spring Turkey, Oyster Stuffing, Cranberry Sauce <br> SALADS <br> Mayonnaise of Chicken <br> Potato, a la Allemande <br> COLD DISHES <br> Corned Beef <br> Roast Beef <br> Lamb Tongue <br> Ham <br> Boned Turkey <br> Pork and Beans <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> ENTREES <br> Sweet-breads, Braised, a la Francaise <br> Salmi of Grouse, Mushroom Sauce <br> Lamb Fries, Fried au Salpicon <br> Macaroni, Baked a la Milanaise <br> Rice Pears, Brandy Sauce <br> VEGETABLES <br> Sweet Potatoes <br> Beets <br> Hot Slaw <br> Mashed Potatoes <br> Boiled onions <br> Asparagus <br> Small Potatoes in Cream <br> Succotash <br> Hubbard Squash <br> RELISHES <br> Cold Slaw <br> Piccalilli <br> Pickled Pears <br> Celery <br> Lettuce <br> Young Onions <br> Sweet Tomato Pickle <br> PASTRY <br> Peach Roll, Cream Sauce <br> Raspberry Pie <br> Mince Pie <br> Meringue Cream Pie <br> Angles’ Food <br> Marble Cake <br> 1882 Fruit Cake <br> Chocolate Eclairs <br> Maraschino Ice Cream, with Spon Sugar Covers <br> Macaroons <br> Jelly biscuits <br> Mixed Candy <br> Charlotte Russe <br> DESSERT <br> Florida Oranges <br> Raisins <br> New Figs <br> Snow Apples <br> Assorted Nuts <br> Yellow Bananas <br> Concord Grapes <br> SWEET CIDER <br>