For Dessert: Lemon Bomboons


This weekend our interpreters prepared recipes from cookbooks that ranged the period from 1800 through the early 1840s.  It was a nice selection of food that could have been prepared at Montpelier from the time the detached north kitchen was erected in the late 1790s through Dolley's final departure from the plantation in late 1843.  


The Menu:


Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle; make a forcemeat of bread crumbs, fat bacon chopped, parsley, a little onion, some shred suet, pounded mace, pepper and salt; mix it up with the yelks of eggs, and spread a thin layer over each slice of beef, roll it up tight, and secure the rolls with skewers, set them before the fire, and turn them till they are a nice brown; have ready a pint of good gravy, thickened with brown flour and a spoonful of butter, a gill of red wine, with two spoonsful of mushroom catsup, lay the rolls in it, and stew them till tender; garnish with forcemeat balls.

Source: The Virginia Housewife, or Methodical Cook.  By Mrs. Mary Randolph, Baltimore, 1838



Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a little mace pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt, and the yelks of two eggs; mix them well together, and make them into balls and long pieces--then roll them in flour, and fry them brown. If they are for the use of white sauce, do not fry them, but put them in a sauce-pan of hot water and let them boil a few minutes.

Source: The Virginia Housewife, or the Methodical Cook By Mrs. Mary Randolph, Baltimore, 1838.



Fry brown a few pieces of salt pork, and take them up.  Put into the fat, or part of it, raw peeled potatoes sliced very thin, and fry them till brown, occasionally stirring them.  Fry sliced pleasant tart apples, and onions, in the same manner.  Thus prepared, they make a cheap, plain, and very good dish.   The potatoes may be cut in shavings, like apple-parings, if preferred.

Source: The Improved Housewife or Book of Receipts.  By A Married Lady (Mrs. A.L. Webster), Hartford, CT. 1844.




Boil four eggs ten minutes; when they are quite cold, put yolks into a mortar, with the yolk of a raw egg, a teaspoonful of flour, some chopped parsley, a little salt, a little black pepper, or cayenne;  rub them well together, and roll them into small balls, and boil them two minutes.


Source: The Improved Housewife, or Book of Receipts.  By a Married Lady (Mrs. A.L. Webster) Hartford, 1844.



Take a piece of loaf sugar, rasp the lemons with it, brush off what sticks to the sugar upon a paper; then pound in a mortar the same piece of sugar and put it in a pan with which is upon the paper, and which tastes of the lemon; after which pour it upon a tin plate, which must be rubbed before with a  little butter, or it will stick to the plate; then spread it with the rolling-pin--which you must be very quick in doing, for it cools very fast—(observe the rolling-pin must likewise be rubbed with butter, for fear it should stick) when this is done, and it is perfectly cold, cut it in what shape you please and send it up.

Source:  The Complete Confectioner, By Mrs. H. Glasse, London, 1800.




Beef Olives having just gone into the spider skillet

Forcemeat Balls to garnish the Beef Olives

Fried Potatoes, Apples, and Onions

Egg Balls

Lemon Bomboons


Kyle M. Stetz