Thanksgiving Game Dinner Menu

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Thanksgiving Menu

for the Rich & Famous

For over thirty years the great annual Thanksgiving game dinner was given by Chicago hotel man, John B. Drake, at the Tremont House and (after the Great Chicago Fire) at the Grand Pacific Hotel. He inaugurated this celebrated Chicago tradition in the fall of 1855.

Nearly every wild bird and animal that was fit to eat was on Mr. Drake's bill of fare. The number of guests was usually 500, and they were attended by one hundred waiters. For weeks and even months before the event measures were put in operation to get together every possible species of game; their successful outcome is highlighted in one of their game dinner menus from the 1880s.

MENU

Blue Point Oysters in Shell
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SOUP

Consommé de Vollaile au Praire        Game
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FISH

Broiled Whitefish            Baked Red Snapper
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BOILED

Ham of Black Bear          Wild Turkey
Leg of Mountain Sheep           Buffalo Tongue
Venison Tongue
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ROAST

Saddle of Mountain Sheep         Leg of Black Tail Deer
Loin of Buffalo       Leg of Elk
Saddle of Antelope      Coon       Opossum
Loin of Venison     Jack Rabbit     Mountain Bison
Wild Turkey      Pin Tail Grouse      Ruffled Grouse
Virginia Partridge       Golden Plover
American Woodcock        Killdeer Plover
Sand Hill Crane      Wilson Snipe     Canada Goose
Mallard Duck     Pin Tail Duck     Gadwall Duck
American Widgeon       Blue-winged Teal
Green-winged Teal      Shoveler Duck     Wood Duck
Scaup Duck      Red Head Duck      Ruddy Duck
Woodchuck      Canvas-back Duck
Buffle-Head Duck     Cormorant Duck     Dusky Duck
Brant Quail      Red Bill Merganser Duck
Carolina Dove     Ring-necked Duck
Hooded Merganser Duck      Spruce Grouse
American Coot     Long Tail Duck    Partridge
Red-necked Grebe      Prairie Chicken    Pheasant
Butter-Ball Duck
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BROILED

Red-winged Starling    Reed Bird    Gray Snipe
Blue-winged Teal    Fox Squirrel
Gray Squirrel     Black Squirrel     Gray Rabbit
Jack Snipe      Golden Plover     Partridge Quail
Least Sandpiper     Butler-Ball Duck
Prairie chicken    Pheasant    Dunlin Sandpiper
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Baked Sweet Potatoes    Mashed Potatoes
Sweet Corn     Green Peas    Celery   Plain Potatoes
Stewed Tomatoes
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ORNAMENTAL DISHES

Pyramid of Game, en Bellevue
Red-winged Starling, au Natural
Aspic of Birds, a la Royale
Pattie of Liver, sur Socle
Boned Quail in Plumage
Galantine of Turkey with Jelly
Pin-Tail Grouse, in Feathers
Boned Snipe, with Truffles
Shrimp Salad
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ENTREES

Buffalo Steak       Mushroom Sauce
Stuffed Venison, Hunter Style
Salmi of Grouse, Port Wine Sauce
Squirrel, Braise, Sauce Diable
Deer's Tongues, Boule, Caper Sauce
Frogs fried Camp Style
Pheasant, larded, aux Champignons
English Hare, with Dumplings
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DESSERTS

Charlotte Russe    Chocolate Éclairs
Chocolate a la Crème
Chantilly Cream, a la Printanière
Bonbons, assorted      Fancy Cake    Nougat Pyramids
Apples    Oranges     Pears     California Grapes
Concord Grapes    Catawba Grapes   Nuts   Figs
Raisins     Vanilla Ice Cream    Pineapple Sorbet
Sage Cheese     English Cheese
Coffee

[From: The Steward’s Handbook, 1887]