Ear: Dinner

The Daily Morning Astorian, of Nov. 26, 1896, displayed an advertisement for a Thanksgiving dinner at the Palace Cafe from noon to 7:30 p.m., with a truly gut-busting six-course menu.

For starters, there was cream of celery soup. Then a fish course followed, consisting of salmon cutlets with tomato sauce and oyster patties. Moving onward, the entrees included ox tongue in raisin sauce and/or lamb pot pie, macaroni and apple fritters with wine sauce.

For those not faint of heart or belly, the “roast” course was next, consisting of prime rib of beef au jus and/or young turkey with dressing and cranberry sauce, suckling pig with apple sauce and saddle of mutton with currant jelly.

Should one require “extras” without exploding, pork cutlets and sweet potatoes and/or half spring chicken to order, half mallard duck with plum jelly and half widgeon duck were offered.

The dessert, for those who were still among the conscious, consisted of English plum hard pudding with brandy sauce, along with pumpkin, green apple, mince and lemon pies.