Shields Tavern

AFTER washing your lettuce, be sure it is dry and chopped, arrange it on a platter with pippins sliced fine, good cheese as you choose, pickled vegetables, candied nuts...dress with the juice of lemons and good oil mixed up well or dressing four sour'd cream and sweet herb will also be fine (The English Art of Cookery, Richard Briggs, 1788)

The best beef is from the leg, pounded thin with a rolling pin, stuff it with cubes of a dry penny loaf to which is added vegetables chopped fine...brown them and put in your baking dish with gravy...place in a slow oven... (The Art Of Cooking made Plain and Easy, Hannah Glasse 1766)

Clean your chicken well, being sure it is clear of feathers, marinated with salt and vinegar or lemon juice, rolling in fine flour and fry quickly in lard or clear oil (Dictionarium Domesticum, Nathan Bailey, 1736)

AFTER they are boiled...mash then in a mortar, or a clean board with a broad knife, and put them into a pan with milk and butter until it is melt... (The English Art of Cookery, Richard Briggs, 1789)

Take one pint of thick cream and set it on the fire, keep stirring and make it sweet with double re-fined sugar, add in strawberry jam and the peel of a lemon, when it is cold bring it to froth... Is very good served with warm doughnuts (The Complete Confectioner, Hannah Glasse, 1765)

After washing your lettuce, arrange it on a platter with pippins sliced fine, good cheese as you choose pickled vegetables, candied nuts...dress with the juice of lemons and good oil mixed up well. (The English Art of Cookery, Richard Briggs, 1788)

A nourishing soup compos’d of the freshest fruits of the earth, according to the market and the season (Original inspirations, Shields Tavern, 2026)

Clean your chicken well, being sure it is clear of feathers, marinated with salt and vinegar or lemon juice, rolling in fine flour and fry quickly in lard or clear oil. (Dictionarium Domesticum, Nathan Bailey, 1736)

Take a young chicken and cut it into convenient pieces. Stew gently with strips of tender leek. Add a spoonful or two of good cream, that the pie may eat the more delicate. (Inspired by; The Complete Housewife, Eliza Smith, 1730)

Take several rashers of good cured bacon and broil them on a gridiron until crisp. Lay the bacon between two slices of bread with a spoonful of good sauce. Serve while hot and accompanied with potatoes fried in the English manner. (Inspired by John Montagu, 4th Earl of Sandwich, 1750’s & J. Harris who opened the first bacon plant, 1770’s)

Take your meat and season it high with pepper beat fine and salt, adding a small quantity of onion, shred fine. Make a stout paste of flour and good dripping, fit to stand upright in the oven. Fill each with seasoned mince, pressing lightly so as not to hinder the juices. (Inspired by; The Court and Country Cook, Massialot, 1702)

The best beef is from the leg, pounded thin with a rolling pin stuff it with cubes of a dry penny loaf to which has been added vegetables, chopped fine...Serve with good gravy. (The Art of Cooking Made Plain and Easy, Hannah Glasse 1766)

Take one pint of thick cream and set it on the fire, keep stirring and make it sweet with double re-fined sugar add in strawberry jam and the peel of a lemon, when it is cold, bring to a froth... Is very good served with warm doughnuts. (The Complete Confectioner, Hannah Glasse, 1765)

(The Complete Confectioner, Hannah Glasse, 1765)

Madeira, red wine, lime juice

Bourbon, lime juice, simple syrup

Lemon and berry juices with simple syrup, and soda water

Peach and orange juice, splash with house ginger ale

Apple Jack, cherry and lemon juice cherry bitters, lemon twist

Seasonal, ask your server

Rye whiskey, rum, cranberry orange juice, splash of ginger ale

Light and dark rum, brandy, clarified milk lemon, pure vanilla bean and nutmeg A favorite of Benjamin Franklin

Dark and light rum, apricot brandy pineapple juice, fresh lime wedge

Williamsburg Alewerks

Frothy Moon Brewery

Center of the Universe, Richmond, VA

Seasonal, ask your server

Williamsburg Alewerks