This week’s entry is a little different than recent entries. Since Thanksgiving Day is upon us here are some recipes from Mary Randolph’s The Virginia Housewife Or, Methodical Cook.
If you have visited Wilton recently you should have seen the elaborately decorated table setting in the Dining Room. At the center of the table was one of the many delicacies of the colonial era, a boar’s head. I know it sounds gross, but in the 18th century this was considered a “fancy” dish. Mary Randolph provides a recipe for the head of a shote, also spelled shoat. Mary’s recipe includes directions for all parts of the head.
If a pig’s head is not your thing here is a recipe for a more Thanksgiving appropriate dish, a boiled turkey.
If you are looking for a simple side dish, Mary has a simple recipe for potato balls.
Lastly is one of my favorite dishes, a syllabub. This dessert drink is usually made with cream, wine, and your choice of fruit. Mary provides a recipe for those who wish to try their hand at the historic method.
If you are interested in trying your hand at a colonial dish, but with a modern recipe visit Colonial Williamsburg's Historic Foodways blog History is Served. Enjoy!
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