The Spencer, menu, pages 2-3

PAGE 1 <br> <br> <br> THURSDAY, NOVEMBER 24 <br> <br> <br> BLUE POINTS, ON HALF SHELL <br> CELERY EN BRANCHES <br> <br> <br> GREEN TURTLE <br> CONSOMME ROYAL <br> HEAD LETTUCE <br> QUEEN OLIVES <br> <br> <br> BROOK TROUT, A LA ADIEONDACE <br> BOILED KENNEBEC SALMON <br> POTATOES MAYONNAISE <br> <br> <br> SLICED TOMATOES <br> RADISHES <br> <br> <br> BOILED CAPON, WITH MUSHROOMS <br> Modoe <br> MOUNTAIN SHEEP CAPER SAUCE <br> <br> <br> PRIME ROAST OF BEEF AU JUS <br> SPRING TURKEY, OYSTER DRESSING <br> YOUNG GOOSE, A LA NORMANDIE <br> <br> <br> CRANBERRY SAUCE <br> CURRANT JELLY <br> <br> <br> PATE OF SQUIRREL, WITH CHESTNUTS <br> QUENELLES OF HARE, A L’ALLEMANDE <br> PINEAPPLE FRITTERS, AU SUGAR <br> <br> <br> PAGE 2 <br> <br> <br> MASHED POTATOES <br> FRIED SWEET POTATOES <br> FRENCH PEAS <br> STRING BEANS <br> SUGAR CORN <br> SPINACH <br> <br> <br> CHAMPAGNE PUNCH <br> <br> <br> SADDLE OF VENISON, A LA POIVEADE <br> MALLARD DUCK, WITH BAKED APPLES <br> QUAIL, A L’ESTOUFFADE <br> <br> <br> SUPRIME OF FRUIT <br> SHRIMP SALAD <br> CREAM SLAW <br> <br> <br> ENGLISH PLUM PUDDING, HARD OR BRANDY SAUCE <br> APPLE PIE <br> MINCE PIE <br> LEMON MERINGUE PIE <br> LADY FINGERS <br> POUND CAKE <br> MACAROONS <br> EGG KISSES <br> WHITE CAKE <br> NESSELRODE ICE CREAM <br> CHARLOTTE RUSSE <br> SHERRY WINE JELLY <br> APPLES <br> BANANAS <br> CONCORD GRAPES <br> ASSORTED NUTS <br> LAYER RAISINS <br> AMERICAN CREAM CHEESE <br> <br> <br> COFFEE <br> <br> <br> THE SPENCER <br> H.W. LAWRENCE, PROPRIETOR <br>