Lunch Menu
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Lunch
Midday Bill of Fare
To Start
To Make a Sallet Grand 8
After washing your lettuce, arrange it on a platter with pippins sliced fine, good cheese as you choose pickled vegetables, candied nuts…dress with the juice of lemons and good oil mixed up well.
(The English Art of Cookery, Richard Briggs, 1788)
The Cook’s Daily Pottage 8
A nourishing soup compos’d of the freshest fruits of the earth, according to the market and the season.
(Original inspirations, Shields Tavern, 2026)
Entrées
To Fry Chicken 20
Clean your chicken well, being sure it is clear of feathers, marinated with salt and vinegar or lemon juice rolling in fine flour and fry quickly in lard or clear oil.
(Dictionarium Domesticum, Nathan Bailey, 1736)
A Pye of Fowl and Leeks 18
Take a young chicken and cut it into convenient pieces. Stew gently with strips of tender leek.
Add a spoonful or two of good cream, that the pie may eat the more delicate.
(Inspired by; The Complete Housewife, Eliza Smith, 1730)
To make a Sandwich ANOTHER Way 18
Take several rashers of good cured bacon and broil them on a gridiron until crisp. Lay the bacon between two slices of bread with a spoonful of good sauce. Serve while hot and accompanied with potatoes fried in the English manner.
(Inspired by John Montagu, 4th Earl of Sandwich, 1750’s & J. Harris who opened the first bacon plant, 1770’s)
A Pie after the Scotch Mode 21
Take your meat and season it high with pepper beat fine and salt, adding a small quantity of onion, shred fine. Make a stout paste of flour and good dripping, fit to stand upright in the oven. Fill each with seasoned mince, pressing lightly so as not to hinder the juices.
(Inspired by; The Court and Country Cook, Massialot, 1702)
Beef Olives another Way 26
The best beef is from the leg, pounded thin with a rolling pin stuff it with cubes of a dry penny loaf to which has been added vegetables, chopped fine…Serve with good gravy.
(The Art of Cooking Made Plain and Easy, Hannah Glasse 1766)
Dessert
To make Strawberry Cream 10
Take one pint of thick cream and set it on the fire, keep stirring and make it sweet with double re-fined sugar
add in strawberry jam and the peel of a lemon, when it is cold, bring to a froth…Is very good served with warm doughnuts.
(The Complete Confectioner, Hannah Glasse, 1765)
Plate of Warm Doughnuts 10
(The Complete Confectioner, Hannah Glasse, 1765)
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