Method of Identification The assemblages discussed here were analyzed using conventional zooarchaeological techniques and sources. 1 Whenever possible, each bone or bone fragment was identified to species level. When this level of identification was not possible, higher-order taxonomic categories were used. The sheep/goat category was used for almost all caprine remains. Historic information indicates that
Meat Cuts In the historic period, animals (specifically cows, pigs, and sheep) were butchered in relatively standard and prescribed ways, producing comparatively uniform cuts of meat. Zooarchaeologists are the specialists who study animal remains recovered from archaeological excavations. They use information gathered from historical records and butchers’ diagrams to calculate the minimum number of meat
[meat-chart-beef] Adapted Recipes Broiled Beef Steaks with Shallots Adapted from Leslie 1840 1 oz butter, room temperature 1 tbsp mushroom ketchup or Worcestershire sauce 4 shallots, finely chopped 2 tbsp fresh parsley, chopped 4 beef steaks, 8 ounces vegetable oil pepper kosher salt lemon Heat the broiler until it is a medium high heat. Lightly
Chicken Pie Adapted from Glasse 1774 1.5 lbs chicken breast 1 cup chicken broth 1/2 tsp salt 1/4 tsp black pepper 1.5 cups milk 3 tbsp butter 1 onion chopped 1 cup chopped celery 1/3 cup all purpose flour 2 cups frozen mixed vegetables 1 tbsp fresh parsley 1/2 tsp dried thyme 1 9 inch
Poached and Breaded Sturgeon with White Wine Sauce Adapted from Nott 1724 1.5 lbs zucchini, sliced crosswise 1/2 inches 2 tbsp unsalted butter, softened 1 tsp thyme, chopped 3 tbsp olive oil 24 ounces sturgeon, four 6 ounce fillets 1 tbsp white wine vinegar 3/4 cup water 1 medium shallot, thinly sliced 3 tbsp capers,
Adapted Recipes Shoulder of Mutton stuffed with Oysters Adapted from Edgeworth 1860 butchers twine salt pepper 2 lbs shoulder of lamb or mutton Oyster Stuffing 8-12 oz cooked oysters (boiled or stewed) 2 cups hard bread (coarsely chopped) 8 tbs butter (room temperature) 2 tbs fresh majoram 2 tbs fresh oregano 3 egg yolks zest
Adapted Recipes Roast Leg of Pork Adapted from Leslie 1840 20 lbs pork leg, usually one leg 1/4 cup grated lemon zest 1/4 cup fresh lemon juice 1.5 cups extra virgin olive oil 2 cups dry white wine 3 heads garlic, minced 5 cloves garlic, halved 3 bunches, oregano, chopped In a bowl combine minced garlic,
Adapted Recipes Stuffed Veal Roast Adapted from Carter 1796 5 white button mushrooms 10 ounce frozen spinach, one box, defrosted 3 sprigs fresh rosemary 1 orange zested 1 lemon zested 3 lbs veal roast, netted and tied kosher salt black pepper 2 tbsp olive oil 2 tbsp honey 6 tbsp apricot preserves 2 tbsp mustard
This recipe was transcribed directly from: Eliza Leslie Miss Leslie’s Lady’s New Receipt Book (Philadelphia, PA: A. Hart, Late Carey and Hart, 1850). P. 34-37 To Dress a Turtle The turtle should be taken out of water, and killed over night in winter, and early in the morning in summer. Hang it up by the