Word: boeuf
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Dates: during 1890-1899
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MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden Street, from 12 to 2.30 and 6 to 7 p. m.: 50 ets. Soup: Puree of peas aux croutons. Fish: Saumom en Coquille. Joints: Roast Beef, Boiled Lamb, Caper Sauce. Entree: Mirronton de boeuf aux onions. Vegetables; Carrots a la Creme. Potatoes. Dessert: Indian Pudding. Coffee...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Creme devolaille. Fish: Smelts a la Tartar. Joints: Roast Capon, Cranberry Sauce; Boiled leg of lamb, Mint Sauce. Entrees: Ragout de boeuf; Macaroni aux tomates. Vegetables: Cauliflower an gratin; Lyonaise potatoes. Dessert: Apple tarts. Coffee. First class board. Club rooms and tables...
...very marked. Old French nouns had two cases, subject and object, descendants of the Latin nominative and accusative. As to number, very little distinction is made in modern French in speaking. In old French probably the plural was formed by s in the majority of cases. The word boeuf was pronounced bwef, and the plural bwes...