Word: veal
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...weekly consumption of the staple articles of food at Randall Hall is as follows: 3100 pounds of beef, 840 pounds of ham and pork, 90 bushels of potatoes, 850 pounds of poultry, 530 pounds of butter, 960 pounds of lamb and veal, 75 pounds of coffee, 390 dozen eggs, 6 barrels of apples, 18 barrels of vegetables, 840 pounds of fish, 950 gallons of milk, 20 barrels of flour...
...Randall Hall provisions are used daily in the following quantities: 360 pounds of beef, 250 pounds of veal or lamb, 225 pounds of chicken, 75 pounds of duck, 65 pounds of chops, 50 pounds of butter, 100 gallons of milk, seven bushels of potatoes, 90 pounds of ham, 80 pounds of sausages, 370 pounds of fish, two barrels of flour, 50 pounds of cereals, four barrels of general vegetables, 13 gallons of ice cream, 85 dozen eggs, and 35 gallons of pudding. Two tons of coal are used each day for cooking. The total cost of providing food...
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.: Soup: Mock turtle. Fish: Salmon a la Hollandaise. Joint: Roast Rib of Beef. Entree: Fricassee of Veal au riz. Vegetables: Stewed tomatoes. Potatoes. Dessert: Bread 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: Ox-tail a l'Anglaise. Fish: Escalloped Oysters, Boston style. Joint; Boiled Turkey, Celery Sauce. Roast Rib of beef. Entree: Veal fricassee with peas. Macaroni aux tomates. Vegetables: Stewed Corn and Potatoes. Dessert. Cream Cakes. Coffee. First class board. Club room and tables...
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: Paysanne. Fish: Cod, gratine a la Creme. Joint: Broiled Chicken. Entree: Veal Cutlets a la Neapolitaine. Vegetables: Marrow Squash and Potatoes. Dessert: Indian pudding, Pies. Coffee. First class board. Club room and tables...