King's Arms Tavern

Starters

Proper rules to be observed in making soups and broths. In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces and crisp them before the fire.

• Peanut Soupe - $9.50 cup/ $12.50 bowl

  Take clear butter, onions, shred fine carrots & celery, stew them with your peanuts...when they are enough pass through a sieve... send to take with cream whipped to stand having pepper and nutmeg beat fine... (A Kings Arms Tradition)

• To Butter ShrimpUSD 17.00

  Stew shrimps in a pint of wine with nutmeg... then beat up eggs, wine, & butter... serve then on sippets (The Universal Cook, or Lady's Complete Assistant, John Townsend, 1773

• SalletUSD 13.00

  are commonly made of lettuces of any sort all pick's & wash'd; some candied nuts & pippins as you please...these are eaten with Spanish vinegar dressing poured over & is very good with cheese (A Kings Arms original, inspired by; The Cook's & Confectioner's Dictionary, John Nott, 1723)

• Westphalia HamUSD 17.00

  Rub with sugar & let it lie till night... then rub salt peter beat fine a pound of common salt & let lie three weeks... dry with wood smoke... Sent to the table with cheese, good chutney & bread toasted on the grid iron (Inspired by: The Lady's Assistant, Charlotte Mason, 1777

• To Stew Black Eye Peas USD 13.00

  Soak your cow pea's & put them in your pot with sweet herbs, a young onion & spring water. When they are enough add tomatoes, roasted squash & hearty greens...put in your dish with pumpkin seeds fry'd & seasoned with pepper beat fine & salt to your taste. (A Kings Arms Original, Ivey Boyd, 2023

• A Soupe of Squash - $9.50 cup/ $12.50 bowl

  having prepared a good broth take your squash, a bunch of sweet herbs & bring to a boil...when enough add new cream & pass through a sieve (A Kings Arms original, inspired by: The Cook's & Confectioner's Dictionary, John Nott, 1723

Favourites

• To Stew a Duck in the French Way USD 29.50

  Roasted leg quarter to a light brown then placed in a step pan with claret, thyme, marjoram, savory, rosemary, peppercorns & mace. (Martha Washington Cookbook...origin prior to 1759)

• Chicken HashUSD 21.50

  Take a chicken and stew it in good broth with onion, sweet herbs and parsley...thicken with butter and some flour...served on trenchers (Miss Dandridge's Recipe, 1753)

• Stewed BeefUSD 29.50

  Stewed over a gentle fire up for 4 hours; then take out your beef, strain the gravy adding mushrooms thickened and poured over your beef. Garnish with horseradish. (The London Art of Cookery - John Farley, 1787)

• SalmagundiUSD 19.00

  A popular eighteenth century "supper" dish is known as a chef's salad in America today. Garden greens, Virginia ham, chicken breast, cheese, eggs and fresh vegetables. (A Colonial Williamsburg Favorite Dish)

• An Onion PyeUSD 19.00

  Pare some potatoes...apples...onions and slice them...make a good crust. Lay in a layer of potatoes, layer of onion, a layer of apple and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pye and bake it an hour and a half (The Kitchen Garden Desplay's - Dr. Lobb' s, 1767)