Grilled chicken and Sultana sauce; à la Roberto Diavolo, with relishing sauce; new broiled devil, Mayonnaise sauce; chicken, American fashion.
Stewed oysters on toast; ditto American fashion, au gratin; fried oysters.
Omelettes with fine herbs, mushrooms, sprue grass, ham, and parmesan; poached eggs with cream; ditto with maître-d’hôtel sauce; semi-curried, with ham or bacon.
Buttered eggs with mushrooms, sprue grass, ham with shalots, parsley, and chervil.
Mirrored eggs with tongue, ham, or bacon; curried eggs; ditto with onion sauce and tomato sauce.
Rarebit à la Soyer with sherry or champagne.
Fried potatoes in slices; ditto with maître-d’hôtel butter; ditto with Cayenne pepper.
Cold asparagus salad, while in season; new potato salad, German fashion; ditto, French and haricot beans.[1]
For receipts in Bill of Fare, see [Addenda].
A Hansom cab was waiting at the door, so I jumped in. “Beg your pardon, sir, I am engaged,” said cabby; “but if you’re not going far, I think I shall have plenty of time to take you.”