The Food in Colonial Williamsburg Is More Relevant Than You Think
On the eve of America’s 250th birthday, the living history museum in Virginia serves historic foods that feel urgently present.
Dominek Marsh had to make jugged hare five times, using a recipe from the 18th century. The dish involved putting butchered pieces of rabbit in a jug with clove-stuffed onions, shallots, herbs, spices, and red wine, then sealing and cooking it over several hours.
Marsh worked on the recipe in the kitchen of the Governor’s Palace, where he didn’t mind being watched as he worked.
Working from a recipe written in the 18th century...
Autor's resume: Historical foods in Colonial Williamsburg.