Meats are described such as slices of ham, smoked beef, broiled shad and roasted chickens.
The beef would’ve been smoked as a way of preserving in the 1790’s. Nowadays, thanks to refrigeration, smoked meat is more gourmet. You may find it in a specialty shop.
If you’d like another type of preserved beef, slow cooked corned beef, also known as silverside, is a nice, and cost effective, alternative. It’s also handy as it can be served hot, or cooked earlier and served as cold slices.
Shad is also known as river herring, and would have been found in the Hudson River. As the whole reason for serving herring was because of its availability, we recommend that you use the same approach and select a more local fish. Not to mention that herring is an incredibly strong smelling fish, and for a party, might be slightly off-putting.
Begin by preheating the oven to 325F/ 160C. prepare the bird by removing the innards, such as organs and the neck if it’s been left inside. Rinse the chicken inside and out with cold water, then rub salt over it and let it sit for 10 minutes. Rinse again.
Skewer the body closed (neck and rear) and tie the legs together with cotton twine. Wrap wing tips and drumstick ends with aluminium foil to keep from burning. Rub butter all over chicken skin, sprinkle with salt, pepper and poultry seasoning.
A two pound chicken will take ~1.5 hours to cook.