T H E-:-A.U DU B°OWN?e:S U LASS 
A Dinner Seven Decades Ago 
By RAYMOND MOSTEK 
As AUDUBON MEMBERS and friends sit down to their holiday dinners this 
month, they might well consider the partial menu below, which was served 
at the Grand Pacific Hotel in Chicago on November 16, 1878: 
MENU FOR TWENTY-THIRD ANNUAL GAME DINNER 
Soup Blue Point Oysters in Shell 
Consomme de YVolaille au Prairie Game 
BOILED 
Wild Turkey Leg of Mountain Sheep 
Ham of Black Bear 
Venison Tongue 
Buffalo Tongue 
ROAST 
Saddle of Mountain Sheep Leg of Elk Leg of Black-tailed Deer 
Loin of Buffalo Jack Rabbit Saddle of Antelope 
Loin of Venison Coon Opossum Mountain Lion 
Wild Turkey Pintail Grouse Ruffed Grouse 
Green-winged Teal Virginia Partridge Golden Plover Blue-winged Teal 
American Woodcock Killdeer Plover Sandhill Crane 
Wilson’s Snipe Canada Goose Mallard Duck 
Pintail Duck Gadwall Duck American Widgeon Shoveler Duck 
Wood Duck Seaup Duck Redhead Duck Ruddy Duck 
Woodchuck Canvasback Duck Bufflehead Duck Cormorant 
Dusky Duck Brant Red-billed Merganser Duck 
Quail Carolina Dove Ring-necked Duck Hooded Merganser 
Longtail Duck Spruce Goose American Coot Red-necked Grebe 
Prairie Chicken Butter-ball Duck Pheasant 
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 
Baked Sweet Potatoes Mashed Potatoes Sweet Corn Celery 
Stewed Tomatoes Green Peas Plain Potatoes Shrimp Salad 
ENTREES 
Stewed Venison, Hunter Style 
Squirrel, Braised, Sauce Diable 
Irogs, Fried, Camp Style 
Buffalo Steak, Mushroom Sauce 
Deer’s Tongue in Caper Sauce 
English Hare, with Dumplings 
