Time to eat!
Well, almost.
Yep, we’re finally nearing the end of preparations
for all the dishes made during the hearth cooking
workshop that was held after Deb Peterson’s
Historic Foodways Symposium. HUZZAH!
First, though, let’s look at the other dishes we made.
We’ll begin with the Turnip Pie. Consisting of mutton
pieces, it’s topped with chopped turnips and a sliced onion:
A crust was to be placed on top, but, owing to the lack of flour, it had to be
made of bread crumbs. Then into a bake kettle to cook on the hearth:
The pork griskins broiling on a gridiron set over coals near the fire:
Clarissa checks the receipt booklet to make sure we’ve not missed anything:
Finally, everything was ready. Time to take it all up to the conference
room in Pennsbury Manor’s Visitors Center. Dinner is served!
All the dishes set out on the tables:
Here’s the Piece of Beef the Poor Man’s Way:
The Turnip Pie:
The Liver Pudding:
Apple Sauce:
and the Pork Griskins:
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Up next: Serving (finally!) the Chickens in Bladders
Historic Cookery 