This past weekend, I went to my first weekend event since April. Whew, had it been a while! I was cooking for one of the military groups, which ended up being about 6 people, plus my buddies the Old South Blacksmiths. Since the rain moved in Saturday night, I didn't cook on Sunday because most of the event was called off. Saturday's breakfast was eggs, fried potatoes and biscuits. I had cooked the biscuits ahead of time, and then warmed them in a dutch oven. Sadly my camera batteries died, but I was able to snap only 2 pictures.
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| Me taking a break from cooking & talking to my good friend Matt! |
Lunch on Saturday was a Chicken Noodle Soup. While the recipe I used does not come first hand from any books I have found, it is supposed to be a period
family recipe from Elizabeth Stewart Clark . I started with a whole hen, and boiled it until it was falling off of the bone. While the chicken boils, make your noodles with flour, egg, salt & pepper. Roll the dough very thing, and make long slender noodles- the noodles "plump" a lot. Set these aside to dry for a while.
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| Noodles & Carrots Ready for Soup. |
While the chicken was cooking I also sliced some carrots and potatoes to add to the soup, just to make it a little more hearty and filling. The chicken got pulled out to be de-boned, then went in the noodles & veggies. I also added a bit more salt & pepper (This was about 3 gallons of soup after all). By the time the chicken was cooled enough to handle, and the meat pulled off the bones, the noodles were almost done. I added the chicken back in and stirred the whole pot to mix it well. The soup was served with fresh bread & butter. With pumpkin bread for a little sweet after the soup.
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| Bowl of warm soup and fresh bread |
This really was an excellent soup! It was very tasty and was great for feeding a crowd!! I will defiantly make this again!
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