Historic Cookery

Finally, what everyone’s been waiting for…the chickens in bladders
being prepared for serving. HUZZAH!

Ladies and gents, our lovely birds encased in bladders:

A little delicate surgery:

Carefully removing the bladder:

The spent bladder:

Now the other one:

Mmmmmmm…chicken:

Hungry, yet?

Then LET’S EAT!

To recap, all our dishes were made using these 18th century receipts:

A Liver Pudding boiled;
To make Pork Pudding, or Beef, &c. [makes a thin crust for the pudding];
To boil a Piece of Beef the Poor Man’s Way;
To make Pork Griskins;
To Make Apple Sauce;
Turnip Pie;
A Dripping Crust [for the pie]; and
Pullets, Capons, or Chickens in Bladders.

Our day of cooking in the kitchens of Pennsbury Manor following Deb
Peterson’s annual Historic Foodways Symposium was a HUGE success.
I am SO glad that I was able to participate. It was an enjoyable and
educational experience (with a yummy meal, to boot). A rousing
HUZZAH to our intrepid leader Clarissa!