Union Hotel, menu, pages 2-3

PAGE 1 <br> <br> <br> Dinner Bill of Fare <br> <br> <br> THURSDAY, NOVEMBER 27, 1890 <br> <br> <br> MENU <br> <br> <br> Oyster, a la Cream <br> Consumme, w Vermicelli <br> <br> <br> Black Bass, Sauce Hollandaise <br> <br> <br> Boiled Mutton, with Caper Sauce <br> Boiled Ox Tongue, with Horse Radish <br> Boiled Chicken, w Oyster Sauce <br> <br> <br> Roast Turkey, Stuffed w Oysters, Cranberry Sauce <br> Roast Sirloin of Beef, with Natural Gravy <br> Roast Young Pig, w Apple Sauce <br> Roast Tame Duck, with Jelly <br> Roast Leg of Veal <br> <br> <br> Pork <br> Pigs Feet <br> Roast Beef <br> Ham <br> Herring Salad <br> Chicken Salad <br> Holland Herring <br> <br> <br> PAGE 2 <br> <br> <br> Turkey Wings, Stewed, with Rice <br> Wood Cock Patties, a la Matre d’Hotel <br> Hard Shell Fritters, Lemon Sauce <br> <br> <br> Cauliflower <br> Sauer Kraut <br> Mashed Potatoes <br> Browned Potatoes <br> Green Peas <br> Asparagus <br> <br> <br> Beets <br> Swiss Cheese <br> Pickle <br> Celery <br> Olives <br> Cold Slaw <br> Radishes <br> <br> <br> Roman Punch <br> <br> <br> Apple Pie <br> Mince Pie <br> Lemon Pie <br> Chocolate Cake <br> Lady Fingers <br> Fruit Cake <br> Cocoanut Cake <br> Egg Kisses <br> Pound Cake <br> Angel Food <br> Jelly Cake <br> <br> <br> English Plum Pudding, Brandy Sauce <br> Vanilla Ice Cream <br> <br> <br> Apples <br> Filberts <br> Almonds <br> Dates <br> Bananas <br> Grapes <br> Coffee <br> Green Tea <br> Milk <br>