Christiana Campbell’s Tavern

Lobster Soup

take a couple of middling lobsters & take out the meat, put the shell
into a mortar until very smooth & put into the pot & cover it close & stew it from some time & reduced by half
(The Lady's Assistant, Charlotte Mason, 1777)

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)

A Salad for Fall or Winter

take a sharp knife & pare your sweet potato after roasting...put it on the serving dish with lettuces of any sort, figs that are pickled, pippin & good dressing
(Inspired by The Cooks & Confectioners Dictionary, John Nott 1723)

Lettuces from the Garden

lettuces of all sorts from the garden, dressed with ver jus and the finest Italian oil
(Inspired by Thomas Jefferson’s acclaimed 250 varieties of greens at Monticello)

Hoe Cakes Another Way

drop the batter a spoonful at a time on a hoe or griddle (as we say in the south) when done on one side turn to the other...send to table with warm crab and sweet sauce of butter
( Inspired by George Washington's favorite repast, recipe from Elanor Park Custis Lewis)

To Roast Lobsters

boil your lobsters, then lay them before the fire, baste with butter, then strew with herbs & crumbs of fine bread...send to table with a good sauce made with citrus & butter .
(Inspired by The Art of Cookery Made Plaine and Easy, Hannah Glasse, 1765)

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)

To Stuff

having open'd your oysters, add to them greens mine'd small and boiled in cream and smoked streak...place some on each and strew with buttered crumb
(Inspired by, The Court & Country Cook, Massialot, 1702)

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)

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)

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)

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)

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)

Lump Crabmeat

sauteed with butter

Crabcake

pan seared

1/2 Lobster

butter poached

Shrimp

grilled