Christiana Campbell’s Tavern

A Green Pease Soup without Meat

when your pease are boil’d…add a little mint, young pease and neatly cut toast (Dictionarium Domesticum, Nathan Bailey, 1736)

Lettuces from the Garden

Dressed with ver jus and the finest Italian oil
(Inspired by Thomas Jefferson’s acclaimed 250 varieties of greens at Monticello)

To Pot Salmon A Second Way

cold salmon put in a mortar with butter; put it in a pot; Shread fennel very small, season it high (The Experienced English House Keeper, Elizabet Raffald, 1769)

Crimp’d Cod in the Dutch Manner

cut cod in thin slices; put in boiling salt water…garnish with parsley shallots good oil, mustard and vinegar (The Practice of Cookery Pastry, Pickling, Preserving, &c, Mrs. Frazier, 1791)

To Fry Lobsters

make a batter of cream, eggs, flour & salt, dip them in and fry…beat butter up thick with claret and orange juice…pour on the sauce

On the half shell

mushroom catsup & allegar mignonette/nasturtium
(Campbell’s Tavern Original, 2022)

To Fry

beat the yolks of two eggs, add to it a little nutmeg…a spoonful of flour & a little salt…dip your oysters & fry them (The Experienced English House Keeper, Elizabet Raffald, 1769)

A Ragoo

put in your stew pan, butter, oysters, liquor, cream…shallot shred fine, and ham…shake till ‘tis thick (The Complete House Wife Or, Accomplished Gentlewoman’s Companion, Eliza Smith, 1730)

Mrs. Campbells Fried Chicken

marinate your chicken after it is clean of feathers…dip’t in flour strewn with salt pepper…fried quickly Serv’d up with good ham
(A Colonial Williamsburg Favorite)

Crab Cakes

when boil’d clean the best flakes from the crab, add to it egg, onions shred fine, bread crumbs & season it well (A Campbell’s Tavern Original)

To Butter Crabs

heat it in a little wine, some pepper, salt and nutmeg a few crumbs of bread, a good piece of butter (The Lady’s Assistant, Charlotte Mason, 1777)

To Fry Fish

the great art of frying fish is to have it free from grease… the fish should be dipped in egg, then in bread crumbs (Recipes from the Personal cookbook of Thomas Jefferson, beginning in 1788)

A Seafood Pye

make a good crust…boil two pounds of fish add to it scallops, shrimp and lobster in the same manner, send to table with gravy (Campbells original, inspired by The Universal Cook; Or Lady’s Complete Assistant, John Townshend, 1773)

Chowder, a Sea Dish

take any kind of firm fish, cut it in pieces six inches long, cover a Dutch oven with salt pork, onion, two gills of white wine, stew in gently take it out & thicken the gravy (Mrs. Mary Randolph, Virginia House Wife, published 1860 – recipes dating to 1760’s)

To Broil Beef Steaks

the best steaks are cut from the middle; let the fire be very quick; lay them in a dish & rub a bit of butter over them (The Lady’s Assistant, Charlotte Mason, 1777)

Potato Dumplings in the Italian Manner

put potatoes to boil & strew with pepper and salt…roll in fine flour and cut into dumplings… send to table with pretty vegetables from the garden (A Campbell’s Tavern Original)