Constance
Master Chef
In the book I'm working on, there are 30 people harvesting corn, picking it by hand, and I am trying the make up four menus for the big meals they are fed at the end of the day. They had no refrigeration, so about all the meat they had in the summer was freshly killed chicken, salt pork, bacon, or things they had canned the year before, like pork chops, beef chunks or sausages. I think they also made dried beef, but I'm not sure about that.
I figure one night they'll have chicken and dumplings, but after that I'm kind of stumped. Of course, they had a lot of vegetables, but surely they fed them some sort of meat.
I have considered having the host kill a spring pig and cook it on a spit, but I don't know if he could have afforded or had the time to do that.
I would appreciate any ideas you all have. Remember, these are poor Iowas farmers trying to survive the depression.
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I figure one night they'll have chicken and dumplings, but after that I'm kind of stumped. Of course, they had a lot of vegetables, but surely they fed them some sort of meat.
I have considered having the host kill a spring pig and cook it on a spit, but I don't know if he could have afforded or had the time to do that.
I would appreciate any ideas you all have. Remember, these are poor Iowas farmers trying to survive the depression.
.
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