Lunch Menu
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Lunch
Reserve with OpenTable
Served with Salad, The freshest vegetables prepared in the usual way, Good Bread, both Entrees, Potatoes, and a pitcher of Iced Tea
Prices are subject to change
To Start
To Make a Grand Sallet
After washing your lettuce, be sure it is dry and chopped, arrange it on a platter with pippins sliced fine, good cheese as you choose, pickled vegetables, candied nuts. Dress with the juice of lemons and good oil mixed up well or dressing four sour’d cream and sweet herb will also be fine
The English Art of Cookery, Richard Briggs, 1788
Entrees
Beef Olives Another Way
The best beef is from the leg, pounded thin with a rolling pin, stuff it with cubes of a dry penny loaf to which is added vegetables chopped fine. Brown them and put in your baking dish with gravy...place in a slow oven
The Art Of Cooking made Plain and Easy, Hannah Glasse 1766
To Fry Chicken
Clean your chicken well, being sure it is clear of feathers, marinated with salt and vinegar or lemon juice if you prefer, rolling in fine flour and fry quickly in lard or clear oil
Dictionarium Domesticum, Nathan Bailey, 1736
Corner Dishes
Potato Pudding and Mr. Shields Vegetables of the Season
After they are boiled, mash then in a mortar, or a clean board with a broad knife, and put them into a pan with milk and butter until it is melted…
Mr. Shields Vegetables of the Season are sent to table in the Best manner with good butter and herbs
The English Art of Cookery, Richard Briggs, 1789
Dessert
To make Strawberry Cream $10
Take one pint of thick cream and set it on the fire, keep stirring and make it sweet with double re-fined sugar, add in strawberry jam and the peel of a lemon, when it is cold bring it to froth.
Is very good served with warm doughnuts
Plate of Warm Doughnuts
The Complete Confectioner, Hannah Glasse, 1765
