Here are some pictures of the seafood feast my friend Debbie and I did at the Wheelwright House at Strawbery Banke, Portsmouth, NH.
A Cod caught of the shore of NH and a nice small eel roasting by the fire
In June of 2010 the Historic Foodways interest group of ALHFAM went to Sturbridge Village, MA, for a day of cooking with Susan McLellan Plaisted. We had three fireplaces going and enjoyed making many wonderful dishes of food.
Began making Coffins and Pastys to help get me out of the winter doldrums. This is a Lamb Pasty from the receipt of Edward Kidder’s Receipts of Pastry and Cookery London:ca.1720 it includes nutmeg, cloves, mace, yokes of eggs and lamb placed inside a puff pastry shell and mixed in a thick gravy. Served to guests on a cold wintry night 2011.
On to a Rabbit Coffin from The Art of Cookery Newcastle: 1758, by John Thacker, filled with herbs, different types of mushrooms and rabbit. I started by boiling veal bones to make a savoury gravy.
A wonderful friend gave me a gift of venison. What else to do with it but make a Coffin from the receipt of Charles Carter’s The Complete Practical Cook, London 1730. I started with a hot butter paste for the raised pie.
Not far from where I live there is a great resource for unusual meat and so I just had to make Edward Kidder’s “Boar Pye” from his Cookery Booke Receipts of Pastry and Cookery, London:ca.1720. It was delicious!
Hartwell Tavern at Minute Man National Park in MA was the site of our first Foodways Preservation Days 2010. I was honored to be the chairman of this event and was amazed at the talent of our participants and the fact that we had over 300 visitors that day. I’m sure as you look through the pictures you will agree with me that the day turned out spectacular and Yummy as everyone brought something to eat. The day was very cold and the wind brisk yet we all had a wonderful time learning about the method of preserving food in the 1800s.
I had the opportunity last summer to work with a group of wonderful junior docents at the Museum of Old York. It took many hours of research putting together receipts and planning our days of hearth cooking. They helped pick out foods they liked, learned to work at the fire and cleaned up, a very important thing after a long day of cooking and baking. We made a full lunch and a dessert each Friday for nine weeks. Soon we had a following among the staff and always found a plate and a place at the table for them. Our last day was a tea for parents and friends who arrived hungry and enjoyed the cooking skills the girls accomplished. I’m looking forward to our next program this coming summer. I have placed the pictures into a few different days; I hope you enjoy them.
Our first day was macaroni and cheese with bacon and fried green tomatoes. Something I knew they would like for sure. Then we spent time looking at all the Cookery Bookes and resources to pick out receipts for the rest of the summer.
Chicken on a String and roasted vegetables the girls loved it and it was a nice way to introduce them to a different way of roasting.
We planked a fish made escalloped potatoes and fricassie of beets from the receipt of John Notts 1726 Sue from our staff stopped by to enjoy a bite.
Now to try the reflector oven we are using a receipt from Robert May The Accomplish Cook (London: 1660). The girls larded the beef and stuffed it with herbs and oranges and tied it up. Underneath they placed vegetables to roast as they turned and basted the beef. This was a popular menu with the staff who joined in the feast.