Lobb's, 1767) Pare some and slice them.make a good crust. Chowning's spice blend & smoked slow over apple wood, served with tavern slaw and manchet bread (A Chowning's Tavern Original) Shoulder of pork seasoned with Mr. Garden greens, Virginia ham, chicken breast, eggs and fresh vegetables. (A Colonial Williamsburg Favorite Dish) A popular eighteenth century "supper" dish is know as a chef's salad in America today.
(The London Art of Cookery - John Farley, 1787) Stewed over a gentle fire for 4 hours then take out your beef, strain the gravy adding mushrooms thickened and poured over your beef.
(Miss Dandridge's Recipe, 1753) Take a chicken and stew it in good broth with onion, sweet herbs and parsley.thicken with butter and some rved on trenchers
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