Click on the picture of the menu to download it.
This week's menu has two different dishes: oysters and pigeons. If you don't care for either, use the meat of your choice. However, these two items were often seen on menus
during the 1800 and early 1900s.
Oysters during this time period were harvested in mass quantities and were very inexpensive. Therefore, they were often featured for meals. You can read about it here in an article by Michigan State's Archeology program titled The Great Oyster Craze. Pigeons were the same, and they were otherwise known as "squab" in some cases.
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