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, working from a recipe written in the 18th century. He put butchered pieces of rabbit in a jug along with clove-stuffed onions, shallots, herbs, spices, and red wine; sealed the top with a board and a brick; and placed the jug in a pot of water boiling over the flame in the hearth to slowly cook over several hours.
Marsh didn’t mind being watched while working when visited the kitchen of the Governor’s Palace in May.
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Author’s summary: Historic foods in Colonial Williamsburg feel urgently present.
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