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Retirement Dinner Menu

Served by the Wyoming Valley Hotel

August 4, 1870

For Judge John N. Conyngham

Soups
Green turtle
Vermicelli a l'Italienne

Fish
Boiled lake trout with lobster sauce
Baked salmon with wine sauce

Boiled
Turkeys with egg sauce
Chickens with giblet sauce
Leg of mutton with caper sauce
Sugar cured hams
Beef tongues
Pressed corn beef
Beef a la mode

Entrees
Compotes of pigeons garnished with olives
Sweetbreads with tomato sauce
Tenderloin of beef garnished with mushrooms
Frogs a l'Anglaise
Ducks garnished with turnips
Broiled spring chickens a la maitre d'hotel
lamb chops breaded, soft shell crabs with cream dressing

Roasts
Turkeys with cranberry sauce
Spring chickens
Spring ducks
Green goose with apple sauce
Ribs of beef, shoulder of veal stuffed
Spring lamb with mint sauce

Game
Prairie grouse
Snipe
Lake plover
Prairie partridge
Reed birds on toast
Wild ducks with current jelly

Relishes
Olives, cucumbers, gherkins

Tomatoes, sardines, pickled oysters

Vegetables
Potatoes, beans, cabbage
Beets, corn, hominy, egg plant
Squash, onions, rice, tomatoes

Pastry
Pumpkin, custard, blackberry and apple pie
Marble, fruit, citron, pound, lady and currant cake
Champagne, orange and currant jelly

Dessert
Pyramids of macaroons, kisses and fruit
Vanilla and pineapple ice cream
Peaches, grapes, pineapples, apples, watermelon
Pecan nuts, walnuts, filberts, almonds, raisins,
French coffee

Wine
Champagne