The Russell House, menu, page 2

Luncheon <br> <br> <br> BLUE POINTS <br> OLIVES <br> <br> <br> CONSOMME, EN TASSE <br> VEGETABLE SOUP <br> <br> <br> STUFFED WHITEFISH, A LA MEUNIERE <br> CUCUMBERS <br> POTATOES, RISSOLE <br> <br> <br> SWEET GHERKINS <br> CELERY <br> DILL PICKLES <br> <br> <br> PRIME ROAST BEEF, DEMI GLACE <br> MASHED OR BOILED POTATOES <br> BUTTERED BEETS <br> <br> <br> ROAST GOOSE, WITH DRESSING, APPLE SAUCE <br> HOT SLAW <br> CORN PUDDING <br> <br> <br> CHICKEN POTPIE, A LA RUSSELL <br> WIENNER SCHNITZEL <br> ORANGE FRITTERS, GOLDEN SAUCE <br> <br> <br> FROZEN CLARET CUP <br> ROAST BEEF <br> MARINATED HERRING <br> SWISS CHEESE <br> PICKLED LAMB’S TONGUE <br> PICKLED BEETS <br> PIGS FEET IN JELLY <br> TURKEY <br> PORK AND BEANS <br> LAMB <br> HEAD CHEESE <br> SARDINES <br> HAM <br> TONGUE <br> <br> <br> WATER CRESS, FRENCH DRESSING <br> ASPARAGUS TIPS, VINAIGRETTE <br> MAYONNAISE OF LOBSTER <br> <br> <br> BAKED APPLE DUMPLING, HARD AND BRANDY SAUCE <br> MINCE PIE <br> <br> <br> BABA, AU RHUM <br> ASSORTED CAKE <br> CHOCOLATE MOUSSE <br> <br> <br> CANNED WHITE CHERRIES <br> FRUIT <br> TOMATO PRESERVES <br> COMB HONEY <br> FIGS <br> DATES <br> <br> <br> CHEESE <br> <br> <br> TEA <br> COFFEE <br> MALTED MILK <br> COCOA <br> CIDER <br> <br> <br> Dinner at 3:30 o’clock <br> Standard Time <br> <br> <br> Sunday, February 22, 1903 <br>