Breakfast Menu Card, R.M.S. Campania, Cunard Line, 1898
Nineteenth Century Menu Card with a Liquor by the Drink List on the reverse side, served on board the R.M.S. Campania of the Cunard Line. Breakfast menu featured Fried Plaice, Broiled Finnan Haddin and Smoked Wiltshire Bacon.
Cunard Line
R.M.S. Campania
SATURDAY, SEPT. 10th, 1898
BREAKFAST.
- French Plums
- Apples
- Oranges
- Water Melon
- Quaker Oats, Oatmeal Porridge and Boiled Hominy with Fresh Milk
HOT.
- Fried Plaice
- Broiled Finnan Haddie
- Smoked Red Herrings
- Broiled Salmon Steak
- Boiled Porter Kruse Steak—Maitre d'Hotel Butter
- Broiled Rump Steak
- Broiled Mutton Chops
- Fried Cerealine Fritters—Maple Syrup
- Grilled Cumberland Ham
- Smoked Wiltshire Bacon
- Fried Lamb's Frys—Tomato Sauce
- Broiled Chicken
- Vegetable Stew
- Poached Eggs on Toast
- Omelettes various to order
- Chipped, Mashed and Lyonnaise Potatoes
- Light and Hard Boiled Eggs
- Fried and Turned Eggs
- Scrambled Eggs on Toast
COLD.
- Turkey
- Corned Round Beef
- Head Cheese
- Epicurean Ox Tongue
- Cumberland Ham
- Roast Beef
- Roast Mutton
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- Soda Scones
- Cottage Loaves
- White and Graham Rolls
- Vienna Bread
- Scotch Oat Cake
- Griddle Cakes
- California Honey
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- Radishes
- Watercress
- Preserves
- Tea.
- Coffee.
- Cocoa
Reverse Side contained a Wine List from February 1898.
