Known as “Queen Molly” the woman who set the finest table in early 19th century Richmond, Mary Randolph and the unnamed enslaved cooks in her kitchens produced food that set the standard for excellence in Southern cookery. Cook and explore along with me through the wonderful recipes in her classic book The Virginia House-Wife, first published in 1826. – – An Indigo House Digital project
The purple ones are best, get them young and fresh, pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them, dip them in the yelk of an egg and cover …
When the oysters are opened, put them in a bowl and wash them out of their own liquor, put some in the scallop shells, strew over them a few bread crumbs, and lay a slice of butter on them, then more oysters, bread crumbs, and …
To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place , and not shelled until they are to be dressed; put salt in the water, and when it boils, put in the peas; boil them …
Are to be cooked just in the same manner as carrots; they require more or less time, according to their size, therefore match them in size, and you must try them by thrusting a fork into them as they are in the water; when this …