Then he went to work in Washington, D.C., and New Orleans. Much of the food was just what you might expect from that period. And, of course, there were the kinds of things we would consider impossibly convoluted today. Sauces and garnishes play big parts. And how decidedly American.
Game plays a huge role.
There are recipes for canvasback, redhead, mallard and teal ducks, and prairie hen. In such primitive kitchens, a stupefying amount of food was produced. But wait, there was more. For almost every course, several choices are offered. This was, indeed, the Gilded Age, when it seemed any man could become an instant millionaire and eat just as he chose.