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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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
