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August 22, 2011
Perch, brook trout, catfish, and all small fish are best fried. They should be cleaned, washed well in cold water and immediately wiped dry inside and out with a clean towel, and then sprinkled with salt. Use oil if convenient, as it is better than drippings or lard. Never use butter as it is apt to burn. See that Continue reading →
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Posted in: Historic Recipes | | Comments (0)
November 14, 2008
This would have been a typical Thanksgiving menu for a wealthy Southern family in the late 1800s.
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Posted in: Food and Culture | | Comments (0)