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Barrett House, menu, pages 2-4

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men001315-003
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University of Nevada, Las Vegas. Libraries

Barret House, <br> Burlington, Iowa <br> SUNDAY AUGUST 24, 1884. <br> Menu <br> Oyster <br> St. Julian <br> Bake White, Sherry Wine Sauce <br> Steamed Pickerel, Egg Sauce <br> N. Y. Counts, Raw <br> Escalloped Oysters <br> Roast Mallard Duck, Currant Jelly <br> Teal Duck, Style English <br> Short Ribs of Beef, Browned Potatoes <br> Roast Sirloin of Beef <br> Roast Mutton <br> Boiled Capon, Cream Sauce <br> Boiled Corned Beef <br> Boiled Tongue <br> Baked Chicken Pie, a la Royal <br> Oyster Patties, au Natural <br> Fricandeau of Veal with Drop Dumplings <br> Charlotte dePlum, Claret Wine Sauce <br> <br> <br> <br> <br> <br> <br> <br> <br> Chicken Salad, Mayonnaise Dressing <br> Olives <br> Celery <br> Sliced Cucumbers <br> Mixed Pickles <br> Cold Slaw <br> Sliced Tomatoes <br> Sweet Potatoes <br> Mashed Potatoes <br> Green Corn <br> Cabbage <br> New Peas <br> Lima Beans <br> Fruit Pudding with Brandy Sauce <br> Lemon Pie <br> Apple Pie <br> Blackberry Pie <br> Vanilla Ice Cream <br> Strawberry Ice Cream <br> California Pears <br> Assorted Cake <br> French Kisses <br> Raisins <br> Philadelphia Jumbles <br> Grapes <br> Assorted Nuts <br> Melons <br> Tea <br> Coffee <br> Chocolate <br> DINNER FROM 1 TO 3. <br>