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Revere House, Christmas dinner menu, pages 1-2

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men001595-002
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Revere House, Christmas dinner menu, Thursday, December 25, 1884

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Menus: The Art of Dining

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PAGE 1 <br> <br> <br> WISHING YOU ALL A MERRY CHRISTMAS <br> <br> <br> DINNER <br> THURSDAY, DECEMBER 25TH, 1884 <br> <br> <br> New York Counts on Half Shell <br> <br> <br> SOUP <br> Chicken Broth <br> Consomme Clear <br> <br> <br> FISH <br> Escallopes of White Fish - Potatoes Parisienne <br> <br> <br> BOILED <br> Leg of Mutton, Caper Sauce <br> <br> <br> ROAST <br> Fillet of Beef with French Green Peas <br> Stuffed Turkey with Cranberry Sauce <br> Goose with Peanut Dressing <br> Duck with Red Currant Jelly <br> <br> <br> Punch - Romaine <br> <br> <br> ENTREES <br> Breast of Chicken, White Wine Sauce <br> Boned Partridge with Mushrooms <br> <br> <br> PAGE 2 <br> <br> <br> GAME <br> Saddle of Venison, Gooseberry Jelly <br> Prairie Chicken, Bread Sauce <br> <br> <br> COLD <br> Ham <br> Boned Turkey <br> Head Cheese <br> Smoked Ox Tongue <br> <br> <br> SALADS <br> Chicken <br> Lobster <br> Red Cabbage <br> <br> <br> VEGETABLES <br> Boiled Potatoes <br> Mashed Potatoes <br> Sweet Corn <br> Stewed Tomatoes <br> <br> <br> PASTRY AND DESSERT <br> English Plum Pudding, Brandy Sauce <br> Apple Pie <br> Blueberry Pie <br> Mince Pie <br> Orange Tarts <br> Assorted Cake <br> Champagne Jelly <br> Apples <br> Oranges <br> Nuts <br> Raisins <br> Crackers and Cheese <br> Celery <br> <br> <br> Tea and Coffee <br>