"Whatsoever hath the hoof divided, and cheweth the cud among the beasts, you shall eat." Leviticus11:3 - Douhy-Rheims
"Meat first and spoon vittles to pour on! - Mark Twain
"Yeah there was ham an' there was turkey, there was caviar
An' long tall glasses, with wine up to h'yar" - Leo Sayer
Feast like a Patriot, this 4th of July. With moistened eyes, tuck away in celebration of Valley Forge, Yorktown, Princeton and Monmouth. I intend to honor our Liberty with libertine's portion of roasted flesh - hog, swine or beef. I will not eschew fruit du mer swimming, crawling or clinging if so offered, let me just tell you. I am a Patriot.
That first Fourth of July is believed to have taken place at City Tavern, the Philadelphia public house that hosted many a gathering of the founding fathers. Tavern Chef Walter Staib says the menu likely would have been based on the recipes of British culinary authority Hannah Glasse, whose book “The Art of Cookery Made Plain and Easy” dictates not only every dish of the three-course dinner, but where it should be placed on the table.
Glasse’s July menu suggests the signers of the Declaration would have supped on roast turkey and fricasseed rabbit, pigeon, crawfish and lobsters. There would have been tongue and turnips and lamb testicles. And for dessert, apricot tarts and roasted apples, plums, jellies and custards.
Because Philadelphia was a major port, the meal likely also would have included delicacies from abroad, Staib says. Limes from the West Indies were used for lime curd. Exotic fruit such as mangoes, pineapples and coconuts might have been available, as well as spices such as cinnamon, nutmeg, mace and vanilla. Plus, there was local seafood, such as salmon, sturgeon and oysters.
Don't say nothing about no salad.
Let Freedom . . .digest with ease and contement. Happy 4th of July, Citizens
