LUMBAR PIE

DINNER WITH FRIENDS

I love making coffins, and so, when we invited three couples to dinner, that was top on the menu. I also made rolls and a warm bean salad. Our guest brought hors d’ oeuvres and dessert, a special treat was freshly dug steamers just dug off of Newburyport that same day, thank you Connie and Bart, who also brought blueberry pie. Ray and Linda provided bacon wrapped figs which were wonderful. This carried on my theme as I had figs in my coffin. Bob and Barbara made a crab dip, a receipt out of Food TV magazine.

The house was decorated for Christmas and looking very festive. I have four trees this year. The fresh one with all the family ornaments is in front of the Cage Bar as far away from the hearth as it can get. It needs water every day.

big tree 2

With such a large group of guests, I made two coffins. I used the roller to make some of the designs.

roll

With the bake oven hot, they were ready to put in and bake for an hour.

two ready

They came out of the oven brown and ready to eat.

cooked

Connie took this picture with her phone. Here I’m cutting off the top of the coffins.sandie

The coffin was filled with lamb and veal meatballs that had both sweet and savory spices in them, ginger, nutmeg and cloves as well as salt and pepper. And a little nuget of bone marrow in the center. Large white grapes added some moisture and the, figs a bit of crunch. Eggs and three types of mushrooms rounded out the ingredients. I made a gravy with the drippings from the meatballs and added some fresh rosemary to it this was then added to the coffins. Most early cookery books had at least one receipt for a Lumber pie; they seemed to be very popular.  I know I love them.

open

Connie was taking pictures of the opening of the coffins and got this shot of the men coming in to find a seat. We ladies sat down, and dinner began. Our conversation ranged from a new Clock Jack that was purchased, then the name of my Rooker that was used to remove embers from oven, and the trials and tribulations of moving a first-period house that might be up for sale, and discussion of early foods and many compliments on the dinner. Connie loved the crust and ate the top crust alongside her meal, so much for giving the coffin remains back to the kitchen help.

guysjpg

Dessert was served, and we sat by the fire for a long time relaxing and enjoying each other’s company. Our guests are friends, so it made the evening even more delightful.

I hope you will have many occasions to share food with friends and family over the Christmas and New Year’s Eve. I’m looking forward to having Christmas here and a Beef Wellington with family.

Sandie

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart. ~Washington Irving

 

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About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

2 thoughts on “LUMBAR PIE

  1. Such festive times you are having and what fun it is to share food and enjoy friends this time of the year. Loved the pictures as usual.

  2. Can’t wait until I get my shoulder healed so I can get back into hearth cooking. I miss it so much. Your dinner looks absolutely marvelous!

    Merry Christmas!