Dinner Menu
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Dinner
*Items indicated can be prepared Gluten Free
Soups
Peanut Soupe $9.5c, $12.5b
TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to take with cream whipped to stand having pepper and nutmeg beat fine...
A Kings Arms Tradition
Soup Another Way $9.5c, $12.5b
Proper rules to be observed in making Soups and Broths
In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces, and crisp them before the fire
The Art of English Cookery, Richard Briggs, 1788
SECOND COURSES
To make a fine Sallet $13
are commonly made of Lettuces of any sort all pick’d and wash’d; some candied nuts and pippins as you please...these are eaten with Spanish vinegar dressing poured over and is very good with cheese.
A Kings Arms original, inspired by; The Cook’s and Confectioner’s Dictionary, John Knott, 1723
Crab Croquettes $18
TAKE some great flakes of the crab according to the quantity to be made and some bread, pepper and salt, sweet herbs shred fine. Mix in some eggs, shape the farce like small egg and roll in fine crumb of a penny loaf…set on a frying pan full of lard, it must be boiling hot.
Inspired by; The Lady’s Assistant, Charlotte Mason, 1777
To Serve Good Hams $18
RUB with sugar and let it lie till night...then rub salt peter beat fine a pound of common salt and lie three weeks...
dry with wood smoke... Sent to table with cheese, good chutney and bread toasted on the grid iron
Inspired by; The Lady’s Assistant, Charlotte Mason, 1777
To Stew Black Eye Peas $13
SOAK your cow pea’s and put them in your pot with sweet herbs, a young onion and spring water. When they are enough add tomatoes, roasted squash and hearty greens...put in your dish with pumpkin seeds fry’d and seasoned with pepper beat fine and salt to your taste
A Kings Arms Original, Ivey Boyd, 2023
Made Dishes
All MADE dishes are sent to table with Warm Sally Lunn bread, a corner dish of seasonal relishes, butter, garden offerings dressed according to the appropriate rules of garden stuffs.
Mrs. Vobe’s Prime Rib of Beef $72
Served with your choice of soupe or sallet and dessert
BEEF should be kept for some time before it is dressed...when you have spitted it put it to the fire and baste well while it is roasting and sprinkle with salt...put it in a hot dish and garnish with horseradish.
The Art of English Cookery, Richard Briggs, 1788
Cornish HEN’s made like a Ham $35
Take well fed Cornish Hens & season them pepper and salt then hang them in your chimney…broil them over a clear fire then laying them next to the fire... shred a shallot, a little thyme, & parsley, put these into strong gravy with cranberries stewed in sugar.
A Kings Arms Original, Ivey Boyd, 2024
TO Roast Ducks $49
WHEN they are trussed put a little pepper and salt inside them, spit them, and put them down before a brisk fire… put them in a hot dish with a good gravy.
The English art of Cookery, Richard Briggs, 1788
An Onion Pye $30
Pare some potatoes…apples…onions and slice them…make a good crust. Lay in a layer of potatoes, a layer of onion, a layer of apples and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pye and bake it an hour and a half.
The Kitchen Garden Display’d – Dr. Lobb’s, 1767
To Bake Salmon with Crab another Way $48
TAKE and earthen dish, put in your salmon and rub it with butter, sprinkle it over with a little pepper, salt, nutmeg and wine…bake it until it is done or of a fine brown, keep it hot by the fire and make a good sauce with lemon and butter and dill shred fine adding some great flakes of crab…boil’d with butter and good wine.
Inspired by: The English art of Cookery, Richard Briggs, 1788
A Game Pie $58
TAKE your duck and be sure it is clean of feathers, lay it in a pastry case with chibols, mushrooms and venison...pour in strong gravy with port and claret...
A Kings Arms Original, 2023
Beef Steaks $58
THE best beef steaks...should not be more than half an inch thick, when your gridiron be hot lay your steaks on it...let it broil till they look brown and turn...sprinkle with pepper and salt.
The London Art of Cookery, John Farley, 1787
To Stew a Choat in the French Way $39
When your pork shanks are brown, place in a stew pan with claret, thyme, marjoram, savory, rosemary, pepper and mace.
Martha Washington Cookbook – origin prior to 1759
