Chowning’s Tavern

Mr. Chowning's Soup Pot

(A Chowning's Tavern Original)
Boiled up daily from the finest market offerings today

Brunswick Stew

(A Colonial Williamsburg Favorite)
Traditional stew made with young fowl, beef, corn,
tomatoes and lima beans

Welsch Rarebit

(A Colonial Williamsburg Favorite)
A savoury made of cheddar cheese, mustard and
good wine. Served with country ham and Mr.
Chowning's bread

Cheese Another Way

(A Chowning's Tavern Original)
Fine cheese mixed up with red roasted bell peppers and
chives. Served with pickles and good bread

Garden Lettuces & Seasonal Vegetables

(A Chowning's Tavern Original)
The best of the garden dressed to your liking with sour
cream & herb or Josiah's Spanish vinegar dressing

Salmagundi

(A Colonial Williamsburg Favorite)
A popular eighteenth century "supper" dish is known
as a Chef's Salad in America today. Garden greens,
VA Ham, Chicken breast, cheese, eggs and fresh
vegetables.

To Stew a Duck in the French Way

(Martha Washington Cookbook - origin prior to 1759)
Roasted leg quarter to a light brown then placed in a
stew pan with claret, thyme, marjoram, savory,
rosemary, peppercorns and mace

Chicken Hash

(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 flour...served on trenchers

Stewed Beef

(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. Garnish with
horseradish.

Roast of Chicken

(The Art of Cooking Made Plain and Easy - Hannah
Glasse, 1765)
Rules to be observed in Roasting - take great care that
the spit be very clean...your fire must be very quick and
clear...a large fowl, three quarters of an hour; a
middling one, half and hour, a very small chicken 20
minutes

Virginia Pork BBQ

(A Chowning's Tavern Original)
Shoulder of pork seasoned with Mr. Chowning's spice
blend & smoked slow over apple wood, served with
tavern slaw and manchet bread

An Onion Pye

(The Kitchen Garden Desplay's - Dr. Lobb's, 1767)
Pare some potatoes...apples...onions and slice
them...make a good crust. Lay in a layer of potatoes, a
layer of onions, a layer of apple and a layer of eggs until
you have filled your pie, strewing seasoning between
each layer. Close your pie and bake it an hour and a
half.

Snow Eggs

(James Hemmings, Chef d' Cuisine to Thomas Jefferson, 1787-1794)
Beat the whites as you do for savoy cake, till you can turn the vessel bottom upwards without their leaving it...put in two spoonfuls of powdered sugar and a little orange water...dish up your whites with custard. A little wine stirred in is a great improvement

American Heritage Chocolate Cobbler

(A Colonial Williamsburg Favorite)
A rich dish of baked custard and chocolate served warm

Peanut Butter Pie

(A Chowning's Tavern Original)
Smooth creamy peanut butter baked nicely in a flaky crust with proper measures of sugar and butter

Chowning's Ice Cream Selection

(A Chowning's Tavern Original)
Served with Ginger Wafers