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Galt House, dinner menu, page 1

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Digital ID
men001587-002
Details
Member of
Lent dinner menu for the Galt House, March 2, 1884
Digital Project
Menus: The Art of Dining
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DINNER <br> <br> <br> First Sunday in Lent, 1884 <br> <br> <br> RAW OYSTERS <br> SLICED TOMATOES <br> Consomme Paysanne <br> Barbicued Lake Trout, Anchovy Sauce <br> Boiled Leg of Mutton, Caper Sauce <br> <br> <br> Roast Sirloin of Beef, Brown Gravy <br> Roast Saddle of Veal with Dressing <br> Roast Turkey, Cranberry Sauce <br> <br> <br> LETTUCE SALAD <br> <br> <br> Cutlets of Lamb with French Peas <br> Baked Pork and Beans, New England Style <br> Scotch Pancakes with Orange Marmalade <br> <br> <br> Roast Prairie Chicken, Game Sauce <br> <br> <br> Boiled and Mashed Potatoes <br> Sugar Corn <br> Stewed Tomatoes <br> Boiled Hominy <br> Mashed Swedish Turnips <br> <br> <br> Plum Pudding, Cream Sauce <br> Cocoanut Pie <br> Peach Pie <br> Assorted Cake <br> <br> <br> Stilton <br> Roquefort <br> Edam <br> <br> <br> Lemon Ice Cream <br> Rum Jelly <br> <br> <br> CAFE <br> <br> <br> GALT HOUSE, Louisville, Ky. <br>