King's Arms Tavern Menu (2025 Update)

Beat the whites till you can turn the vessel bottom upward without their leaving it, put in two spoonfuls of powdered sugar and a little orange water...dish up your whites with custard. A little wine stirred in is a great improvement (James Hemings, Chef d Cuisine to Thomas Jefferson, -)

Take a quart of cream...sweeten it very well, lay in a spring of rosemary, grate some chocolate, stir them over the fire till it is thick... (The Complete Confectioner; Hannah Glasse, )

TAKE the crumb of a Penny Loaf, and pour in good milk, butter, sugar to your palate nutmeg and eggs... Serve warm and pour it over with wine sauce (The Experienced English Housekeeper, Elizabeth Raffald, )

MAKE a good paste add to it your pecans pickd clean of any shell eggs, butter unrefined sugar to your palate mixed together...place in a moder-ate oven for one hour

Take some natural ice and beat it, and strew two or three handfuls of salt over it: put some of this in the bottom of your bucket... put in your cream and let it stand half an hour... to serve it up... turn it out into your plate (The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, )

Rum, lime, ginger bitters, simple syrup and Ginger Ale

Apple Brandy, White Wine, Triple Sec, Cinnamon Syrup

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TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to take with cream whipped to stand having pepper and nutmeg beat fine... (A Kings Arms Tradition)

Proper rules to be observed in making Soups and Broths In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces, and crisp them before the fire (The Art of English Cookery, Richard Briggs, )

Served with your choice of soupe or sallet and dessert BEEF should be kept for some time before it is dressed...when you have spitted it put it to the fire and baste well while it is roasting and sprinkle with salt...put it in a hot dish and garnish with horseradish. (The Art of English Cookery, Richard Briggs, )

Take well fed Cornish Hens & season them pepper and salt then hang them in your chimney...broil them over a clear fire then laying them next to the fire... shred a shallot, a little thyme, & parsley, put these into strong gravy with cranberries stewed in sugar. (A Kings Arms Original, Ivey Boyd, )

WHEN they are trussed put a little pepper and salt inside them, spit them, and put them down before a brisk fire... put them in a hot dish with a good gravy. (The English art of Cookery, Richard Briggs, )

Pare some potatoes...apples...onions and slice them...make a good crust. Lay in a layer of potatoes, a layer of onion, a layer of apples and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pye and bake it an hour and a half. (The Kitchen Garden Displayd Dr. Lobbs, )

TAKE and earthen dish, put in your salmon and rub it with butter, sprinkle it over with a little pepper, salt, nutmeg and wine...bake it until it is done or of a fine brown, keep it hot by the fire and make a good sauce with lemon and butter and dill shred fine adding some great flakes of crab...boild with butter and good wine. (Inspired by: The English art of Cookery, Richard Briggs, )

TAKE your duck and be sure it is clean of feathers, lay it in a pastry case with chibols, mushrooms and venison...pour in strong gravy with port and claret... (A Kings Arms Original, )

THE best beef steaks...should not be more than half an inch thick, when your gridiron be hot lay your steaks on it...let it broil till they look brown and turn...sprinkle with pepper and salt. (The London Art of Cookery, John Farley, )

When your pork shanks are brown, place in a stew pan with claret, thyme, marjoram, savory, rosemary, pepper and mace. (Martha Washington Cookbook origin prior to )

...are commonly made of Lettuces of any sort all pickd and washd; some candied nuts and pippins as you please...these are eaten with Spanish vinegar dressing poured over and is very good with cheese. (A Kings Arms original, inspired by; The Cooks and Confectioners Dictionary, John Knott, )

TAKE some great flakes of the crab according to the quantity to be made and some bread, pepper and salt, sweet herbs shred fine. Mix in some eggs, shape the farce like small egg and roll in fine crumb of a penny loaf...set on a frying pan full of lard, it must be boiling hot. (Inspired by; The Ladys Assistant, Charlotte Mason, )

RUB with sugar and let it lie till night...then rub salt peter beat fine a pound of common salt and lie three weeks... dry with wood smoke... Sent to table with cheese, good chutney and bread toasted on the grid iron (Inspired by; The Ladys Assistant, Charlotte Mason, )

SOAK your cow peas and put them in your pot with sweet herbs, a young onion and spring water When they are enough add tomatoes, roasted squash and hearty greens...put in your dish with pumpkin seeds fryd and seasoned with pepper beat fine and salt to your taste (A Kings Arms Original, Ivey Boyd, )