SS Georgic Luncheon Menu - 14 March 1938

Front Cover, SS Georgic Luncheon Menu - 14 March 1938

Front Cover of a Vintage Luncheon Menu from Monday, 14 March 1938 on board the SS Georgic of the White Star Line featured Epicurean Ham & Dill Pickles, Cassolettes à la Toulouse, and Loganberry Flan for dessert.

Menu Items


  • Cocktails—Tomato Juice       
  • Lobster
  • Shrimp
  • Clam Juice
  • Olives: Queen, California Ripe, Farcie
  • Salade Veronica
  • Spiced Bismarck Herrings
  • Croûtes Française
  • Vanderbilt Shred
  • Manx Canapes
  • Œufs d'Anchois
  • Tongue Cônes en Aspic
  • Salted Peanuts
  • Tunny fish and Onions 
  • Salted Almonds
  • Pickled Oysters
  • Fennel Vinaigrette
  • Sardines en Huile
    Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna


  • Consommé Dubelloy   
  • Potage Nemours
  • Consommé Frappé      
  • Clear Beef Essence (cold)


  • Fried Fresh Haddock, Cornichon
  • Broiled Halibut Steaks, Anchovy Butter
  • Cold—Split Lobster Mayonnaise       
  • Sardines en Tomate


  • Eggs à la Richelieu
  • Omelettes: Plain & Espagnole


  • Cassolettes à la Toulouse      
  • Lamb Pot Pie Anglaise
  • Suprême of Calf's Feet, St. Menehold
  • Frankfurter Sausage & Sauerkraut

GRILLS (To Order 10 minutes)

  • Loin Chops & Mushrooms      
  • Grill, Southern Style
  • Entrecote with Fried Onions
  • Boned Turkey Wings, Cinnamon Sauce


  • Loin End of Beef, Glazed Vegetables
  • Boiled Chicken and Bacon, Parsley Sauce



  • Dressed Broccoli         
  • Purée of Green Peas
  • Spaghetti au Gratin
  • Stuffed Green Peppers
  • Yellow Squash au Beurre
  • Potatoes—BakeD Idaho, Boiled, Mashed, German Fried


  • Roast Rib and Sirloin of Beef
  • Leicester and Tomato Brawn
  • Boar's Head      
  • Chicken and Truffle Mold
  • Roulade of Veal
  • Quarters of Lamb, Mint Sauce
  • Braised Cumberland, Virginia and Mousse of Ham
  • Galantine of Turkey, Pistache
  • Spiced Pressed Beef
  • Roast Capon     
  • Veal and Ham Pie
  • Rolled Ox Tongue
  • Roast Duckling, Apple Sauce


  • Lorette, Cole Slaw, Belgian Endive, Romaine, Escarole, Tomato, Beetroot, Chicken & Celery, Avocado Pears, French Dressing
  • Dressings: Remoulade, Fines Herbes, Thousand Island, Lemon


  • Baked Custard Pudding         
  • Loganberry Flan
  • Chilled Fruits     
  • Plain & Celestine Pancakes
  • Assorted Pastries




  • Gorgonzola, Chilvern, Cottage, Camembert, Young American, Kraft, Roquefort, St. Ivel, Edam, Celery St. Ive, Cheshire,          Stilton, Gruyere, American Cream, Pasteurized Loaf, Port du Salut


  • Apples, Grape Fruit, Tangerines, Papaya, Nectarines, Watermelon, Pineapple, Bananas, Almonds & Raisins, Oranges, Plums


Chef’s Suggestion

  • Epicurean Ham & Dill Pickles
  • Consommé Frappé
  • Split Lobster Mayonnaise
  • Omelette Espagnole
  • Chicken and Celery Salad
  • Plain & Celestine Pancakes
  • Ice Cream and Wafers
  • Coffee

Menu Items, SS Georgic Luncheon Menu - 14 March 1938

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