Hearthside Suppers Recipes
Enjoy making receipts (or recipes) based on the popular Hearthside Suppers participatory dining experience. Each winter from January through March, Hearthside Suppers takes guests on a culinary journey in a historic kitchen all the way to the dinner table for a multi-course meal based on 1800-era recipes. Curious cooks, past Heartside Suppers guests and any foodie can follow the recipes below for an authentic taste of a Hearthside Supper.
Baked Hind Quarter of Shoat
Shoat - a young pig; able to feed alone.
Score the skin across in narrow stripes, about half an inch apart, rub it over with salt, pepper, and sifted sage, brush it with lard, or sweet oil, and put it in a pan on some sweet, or white potatoes, having scraped and rinsed clean; add a pint and a half of water, and bake it with moderate heat. During the time it is baking raise the lid several times, and baste the meat with butter, lard, or sweet oil. When it is well done, and of a light brown color; thicken the gravy with butter, flour, cream and parsley.
To one gallon cider, add a bag of spices,
heat over trivet.
Spices: 6 cloves, 1 broken cinnamon,
3 allspices. When hot, remove spices. Serve.
Conner Prairie Cookbook