RMS Campania Breakfast Menu Card - 10 September 1898

Nineteenth-Century Menu Card With a Liquor by the Drink List on the Reverse Side, Served on Board the RMS Campania of the Cunard Line Saturday, 10 September 1898. Breakfast Bill of Fare Featured Fried Plaice, Broiled Finnan Haddin, and Smoked Wiltshire Bacon. GGA Image ID # 154cce476c

Breakfast Selections

• French Plums
• Apples
• Oranges
• Watermelon
• Quaker Oats
• Oatmeal Porridge
• Boiled Hominy with Fresh Milk

Hot

• Fried Plaice
• Broiled Finnan Haddie
• Smoked Red Herrings (Smoked Herring)
• Broiled Salmon Steak
• Broiled Porterhouse Steak—Maitre d'Hotel Butter
• Broiled Rump Steak
• Broiled Mutton Chops
• Fried Cerealine Fritters (Corn Fritters)—Maple Syrup
• Grilled Cumberland Ham
• Smoked Wiltshire Bacon
• Fried Lamb's Frys (Lamb's Fry)—Tomato Sauce
• Broiled Chicken
• Vegetable Stew
• Poached Eggs on Toast
• Omelettes various to order (Omelette)
• Chipped Potatoes (Potato Chips)
• Mashed Potatoes
• Lyonnaise Potatoes
• Light Boiled Eggs (Soft Boiled Eggs)
• Hard Boiled Eggs
• Fried Eggs
• Turned Eggs (Eggs Over Easy, Eggs Over Medium, Eggs Over Hard)
• Scrambled Eggs on Toast

Cold

• Turkey (Cold Roast Turkey)
• Corned Round Beef (Corned Beef)
• Head Cheese
• Epicurean Ox Tongue
• Cumberland Ham
• Roast Beef
• Roast Mutton

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• Soda Scones
• Cottage Loaves (Cottage Loaf)
• White Rolls
• Graham Rolls
• Vienna Bread
• Scotch Oat Cake (Scottish Oatcakes)
• Griddle Cakes
• California Honey

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• Radishes
• Watercress
• Preserves
• Tea
• Coffee
• Cocoa (Hot Cocoa)

Reverse Side contained a Wine List from February 1898.