The Smokehouse at Mount Vernon
Inside the Smokehouse
Each morning at Mount Vernon,
George Washington’s wife, Martha, met with the cooks to plan the menu for
dinner, the main meal of the day served between 2:00 and 4:00. Mount
Vernon dinners required two cooks aided by several
assistants who performed tedious tasks like peeling vegetables and plucking
turkeys. Martha Washington briefly hired
German cooks but most of Mount Vernon ’s
cooks were slaves. A great bell was rung
fifteen minutes before dinner at Mount
Vernon . Guests
changed into dressier clothes for dinner.
George and Martha Washington welcomed thousands of guests to Mount Vernon in the more
than forty years they lived there. A
slave butler and waiters, in livery, were responsible for bringing food to the
table quickly and efficiently. Dinner
consisted of two courses.
The first course featured meat
and vegetable dishes. Ham was almost
always featured. A ham was boiled daily
and Martha took great pride in her hams.
Martha sent hams as gifts. In
1796 George Washington informed the Marquis de Lafayette that Mrs. Washington,
“…had packed and sent…a barrel of Virginia
hams.” He reminded his friend, “…you
know the Virginia
ladies value themselves on the goodness of their bacon.” In addition to ham, foods likely to be found
on Martha Washington’s table included carrot puffs, chicken fricassee, pickled
red cabbage, fish, and onion soup. Even though these foods appear familiar, the
seasonings were very different from those used in modern cooking. Colonial
cooks liked nutmeg and especially enjoyed a sweet taste. Salt and pepper were
not heavily used. Some foods would make the modern diner blanche, rabbits and
poultry, for example, were not only prepared with their heads and feet still
attached, they were served at dinner that way as well.
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