Charles Carter’s, Sattoot of Duck that we cooked at the workshop, called for mushroom and artichoke in a cream sauce with a garnish of fried artichokes. I found two receipts that I thought would be interesting to try. Robert Smith’s cookery book, County Cookery – 1725, has a receipt called Morels a la cream and in Mary Smith’s, The Complete House-keeper, 1772; she has a receipt, To Fry Artichokes. I’m thinking that these receipts will add a multitude of flavor to our colonial table lunch.
Natalie made sure the artichokes she had were dry, then made a batter of flour, eggs and beer with a pinch of salt. Oil was poured into a deep pan and when ready the artichokes carefully dropped in. The batter clung nicely to the artichokes and, as they went in, a nice sizzle was heard. Natalie watched over them as the batter created an instant brown puff.
Managing the coals and keeping an eye on what you’re cooking is important when dealing with a hot hearth. The girls stand back from the heat for a moment and check things out. With all the components for the meal assembled we sat to enjoy our meal and share conversation. It was fun to listen the four of them talk about their hearth cooking experiences at their own museum and the plans for the summer openings. They had many things in common. It was a grand day and I so enjoyed cooking with them.
I hope to visit both Lynn and Mary at the Benjamin Ney Homestead & Museum in East Sandwich, Massachusetts, and Cathy and Natalie at the Deacon John Graves House in Madison, Connecticut, and I hope you will too. Sandie
The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
Jean Anthelme Brillan-Savarin