Battle House, menu, pages 3-4

Dinner <br> <br> <br> Thanksgiving, Thursday, November 27th, 1890 <br> <br> <br> OYSTERS ON HALF SHELL <br> <br> <br> SOUP <br> <br> <br> Green Turtle <br> Julienne <br> CELERY <br> RADISHES <br> <br> <br> FISH <br> <br> <br> Baked Sheephead, Mushroom Sauce <br> OLIVES <br> POMMES DUCHESSE <br> LETTUCE <br> <br> <br> BOILED <br> <br> <br> Beef Tongue with Spinach <br> Philadelphia Capon, Egg Sauce <br> <br> <br> ENTREES <br> <br> <br> Tenderloin of Beef Larded, Perigord Sauce <br> Veal Sweetbreads, with Green Peas <br> Stuffed Crabs, Creole Style <br> <br> <br> ROAST <br> <br> <br> Ribs of Thanksgiving Beef, Yorkshire Pudding <br> Young Turkey with Cranberry Jelly <br> Sucking Pig, Apple Sauce <br> <br> <br> CHICKEN SALAD WITH CELERY <br> BONED TURKEY, ASPIC JELLY <br> OYSTERS A LA PORTUGUESE <br> <br> <br> GAME <br> <br> <br> Roast English Pheasant, Bread Sauce <br> Roast Mallard Duck, Currant Jelly <br> Broiled Quail on Toast <br> Alabama Opossum Baked, with Sweet Potatoes <br> <br> <br> ROMAN PUNCH <br> <br> <br> VEGETABLES <br> <br> <br> Boiled New Potatoes with Cream <br> Mashed Potatoes <br> Baked Yams <br> Boiled Rice <br> Stewed Tomatoes <br> Asparagus <br> French Peas <br> <br> <br> PASTRY <br> <br> <br> English Plum Pudding, Brandy Sauce <br> Mince Pie <br> Pumpkin Pie <br> Nugat d’Italie <br> Parisienne Beauties <br> Angel Food <br> Champagne Jelly <br> Charlotte Russe <br> Assorted Cakes <br> Frozen Jersey Cream, wth Peaches <br> <br> <br> DESSERT <br> <br> <br> Malaga Grapes <br> Oranges <br> Bananas <br> Apples <br> Assorted Nuts <br> Raisins <br> <br> <br> AMERICAN CHEESE <br> EDAM CHEESE <br> CRACKERS <br> COFFEE <br>