Photo credit: Janice Myelle
Tasty Tidbits from the Fort​​
Featured Recipe: Sea Pie
The Virginia Housewife

A Sea Pie
"Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatoes and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine or catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on."​​​​

​Fort Hint:
 Use the onions as the initial layer to keep food from sticking or burning on to the bottom of the Dutch oven.​

To Make Paste For The Pie
"Pour half a pound of butter or drippings, boiling hot, into a quart of flour, add as much water as will make it a paste, work it and roll it well before you use it. It is quite a savoury paste."​​​