This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
This specimen banquet bill from Ireland is very much like an American bill, and remarkable for being in plain English. There are too many kinds of meat for any use, as if they had learned that bad habit from our hotels, and it does not regard the vegetables worth naming; but the vegetables over there are said to be poor and scanty - not like ours:
Banquet given by the Mayor of Londonderry (Sir R. McVicker, J. P.) to the Honourable the Irish Society. The dinner was provided by Mr. James Johnston, a well-known local caterer, and served In Corporation Hall:
Boiled Chicken. Green Goose.
Somebody in an English city has opened a hotel specially for the commercial travelers' trade (doesn't say whether "sample rooms on the first floor," or "the best in town"), and this is one of the bills of fare of the dinner served at fifty cents:
Mock Turtle, Julienne, Vermicelli.
Roast Beef with Yorkshire Pudding,
Boiled Leg Lamb, Ducklings, Spring Chickens,
Curried Rabbit, Fricasses of Chicken,
Lamb Cutlets, Beef a la mode.
Iced Venice Pudding,