The past few years have involved me developing my 18th Century impression of that of a petty sutler, following the British Army. I had planned to bring that impression back out, but the items never made it to display. I ended up helping in the "kitchen" and assist with some laundry. All in all it was a great weekend full of laughs, a new gown, and some hail! Enjoy some photos, as well as some recipes from Sunday's Dinner!
|Home Sweet Home! Includes 4 down comforters, 5 wool blankets, and 2 groundcloths.|
|End of the day laughs|
|Sunday Dinner- French Salad, Peas Francois, Sweet potatoes and apples|
French Sallad (Chicken Salad)
Chop three anchovies, a shalot, and some parsley small ; put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard,and salt. When well mixed, add by degrees some cold roast or boiled meat in the very thinest slices; put in a few at a time, they being small, not exceeding two or three inches long ; shake thcm in the seasoning, and then put more : cover the bowl close; and let the sallad be prepared three hours before it be eaten. Garnish with parsley, and a few slices of the Fat. - “A New System of Domestic Cookery”, Maria Rundell, 1808
Take a quart of shelled peas, cut a large Spanish onion or two middling ones small, and two cabbage lettuces cut small put them into a sauce pan with half a pint of water; season them well with a little salt, a little beaten pepper and a little mace and nutmeg. Cover them close and let them stew a quarter of an hour then put in a quarter of a pound of fresh butter rolled in a little flour, a spoonful of catsup a little piece of burnt butter as big as a walnut; cover them close and let them simmer softly for an hour often shaking the pan when it is enough serve it for a side dish. -Hannah Glasse 1797