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
TO MAKE A DISH OF CURRY AFTER THE EAST-INDIAN MANNER – page 93 Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them, sprinkle them with a large spoonful of salt, …