Two full pages in Tony and Suzanne Bamonte's book, Spokane's Legendary Davenport Hotel, to list the dinner menu for New Year's Day in 1892. (The Davenport Hotel did not open until 1914 but previously Louis Davenport had a very classy restaurant. This menu most likely came from that dining room.) A figure or amount was listed by each entree which I took to be the cost:
COLD
Fresh Crabs, 25
Veal, 20
Turkey, 40
Mutton, 20
Corned Beef, 20
Beef, 20
Pork, 20
Sugar Cured Ham, 20
Fresh Lobsters, 50
Goose, 35
Boned Turkey with Aspect Jelly, 40
BOILED
Capon with Oyster Sauce, 35
Turkey with Egg Sauce, 40
Ox Tongue with Cream Sauce, 20
Leg of Mutton with Caper Sauce, 20
Brisket of Been with Horse Radish, 20
Sugar Cured Ham, 20
Pickled Pigs Head with Sauerkraut, 20
Corned Beef and Cabbage, 20
ROAST
Stuffed Turkey with Cranberry Sauce, 40
Saddle of Mutton, 20
Domestic Goose and Apple Sauce, 40
Loin of Pork, 20
Prime Roast of Beef, Brown Gravy, 25
Stuffed Chicken, 35
Duck with Currant Jelly, 40
Lamb with Mint Sauce, 20
Suckling Pig with Apple Sauce, 35
Saddle of Venison, 25
Shoulder of Veal with Dressing, 20
My first thought as I typed this was how on earth could one kitchen properly fix all these different things. Did you catch the most expensive thing on the menu?
Next week I'll finish up this menu with the entrees and desserts! They are equally stunning!
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