Hearth Cooking

From stews, roasts, and whole birds to breads, puddings, and pastries baked in Dutch ovens... from vegetables roasted in the ashes to soups simmering over the flames, our cooks demonstrate the techniques of producing wonderfully delicious food in the 18th century manner.

Dutch ovens on the hearth.

Hearth cooking is done by piling hot coals on the stone hearth in front of the fireplace, placing the Dutch oven on the coals, and piling more hot coals on top of the pot. The cover on the pot has a lip around the edge for this purpose. Almost anything can be cooked in this way. A venison roast takes only about an hour and a half to cook.