Oyster,
Ox-tail,
Vermicelli,
Vegetable.
Second Course.
MEATS.
Roast.
Beef,
Mutton,
Mountain Mutton,
Bear,
Elk,
Deer,
Chickens,
Ducks,
Turkeys.
Boiled.
Sugar-corned beef,
Mutton,
Chickens,
Ducks,
Tripe,
Turkey,
Ham,
Trout,
Salmon.
STEWS AND FRICASSEES.
Oysters and Ox Tongues,
Beaver Tails,
Collard Head,