Sunday’s (February 28) hearth cooking class at Pennsbury Manor
was a delightful (and delicious!) event. Held in conjunction with
Deb Peterson’s Historic Foodways Symposium, it was conducted
by Past Masters in Early American Domestic Arts, with two of its
members, Clarissa Dillon and Mercy Ingraham, leading the way.
The focus of our menu was the same as that of the Symposium,
namely, meats. Receipts from several historic cookbooks were
used, and they included: Pullets, Capons, or Chickens in Bladders;
A Liver Pudding boiled; To boil a Piece of Beef the Poor Man’s
Way; Turnip Pie; A Dripping Crust (to accompany the pie);
To make Pork Griskins; and To Make Apple Sauce.
As you can imagine, I took dozens of photos. I then spent most
of Monday sorting them out, downloading them, and so forth.
I’ll post them all within the next few days. Preparations will
be shown first, with the finished dishes following later.
Let’s get started!
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Our illustrious instructor Clarissa:
Up first, the liver pudding. The meat is chopped, mixed with suet,
herbs, spices, bread crumbs, etc., and all is minced fine:
The linen pudding cloth:
The liver mixture is laid in the prepared cloth, and it is tied:
All tied up and ready to cook:
Into the pot of boiling water it goes:
