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Madison Hotel, menu, front

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men001588-001
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Christmas dinner menu for the Madison Hotel, December 25, 1883

Digital Project

Menus: The Art of Dining

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University of Nevada, Las Vegas. Libraries

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“Why muse you sir ‘tis dinner time” <br> TWO GENTLEMEN OF VERONA <br> <br> <br> MADISON HOTEL <br> DETROIT, MICH. <br> Geo Scheller, Proprietor <br> <br> <br> MENU <br> <br> <br> Ox Tail, a la Bourgoise <br> Chicken with Vermicelli <br> <br> <br> Baked White Fish, Port Wine Sauce <br> Boiled Cod, Oyster Sauce <br> <br> <br> Escalloped Oysters <br> New York Counts <br> Saddle Rock on Half Shell <br> Boiled Ham <br> Beef Tongue <br> Corned Beef and Cabbage <br> Shoulder of Mutton, Caper Sauce <br> <br> <br> Christmas Roast Prize Beef, “Wabash Steer” <br> Turkey with Dressing, Cranberry Sauce <br> Goose with Apple Sauce <br> Roast Pig <br> Spring Lamb, Mint Sauce <br> Young Chicken <br> Partridge with Pineapple Sauce <br> Mutton with Jelly <br> <br> <br> Teal Duck <br> Red Head Duck, Crab Apple Jelly <br> <br> <br> Boston Baked Pork and Beans <br> Italian Macaroni, a la Neapolitain <br> Escalloped Oysters, a la Maryland <br> Rice Cakes, Rum Sauce <br> <br> <br> Cold Corned Beef <br> Ham <br> Tongue <br> Pork <br> Veal <br> Lobster Salad <br> <br> <br> Green Peas <br> Tomatoes <br> Butter Beans <br> String Beans <br> Mashed Potatoes <br> Boiled Potatoes <br> Beets <br> <br> <br> Mince Pie <br> Lemon Pie <br> Pumpkin Pie <br> English Plum Pudding, “Brandy Sauce” <br> Rye Bread <br> Baker’s Bread <br> Graham Bread <br> Home Made Bread <br> <br> <br> Lemon Jelly <br> Silver Cake <br> French Kisses <br> Claret Wine Jelly <br> Vanilla Ice Cream <br> <br> <br> Raisins <br> Filberts <br> Almonds <br> Brazil Nuts <br> English Walnuts <br> Apples <br> Oranges <br> Crackers and Cheese <br> Coffee <br> Tea <br> <br> <br> WINES, ETC, TO ORDER <br> <br> <br> A Merry Christmas, 1883 <br>