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good day i'm deborah Colburn and
I'm the interpretive program
supervisor here in our historic
trades department at George
Washington's Mount Vernon
today we're going to be showing
you a little bit of the cooking
that was going on at the
fisheries at Mount Vernon during
the 18th century the beautiful
shadow that was harvested from
the river here in the 18th
century was packed its salt put
into barrels and that becomes
the daily ration for the slave
population as well as a major
export for washing down to the
west the shad themselves were
being pulled from the river
scaled gutted
d headed and detailed all of
which would be transported to
the farms to be used as
fertilizer this fish would then
be either roasted on a plank
many many many fish at a time to
feed many many many mouths or
processed and cut up into bits
then seasonal vegetables would
be added such as carrots and
parsley and turned into a big
one pot meals
this would then be put over a
fire and slow cooked to
perfection
ensuring that the many many
mouths that were eating it would
have enough strength to continue
to draw those fish
night and day