– We’re dressed this way though because we’re about to
learn 18th Century Cooking from John Townsend, who posts
18th Century Cooking videos on YouTube, in full costume. (audience applauding) And even the band looks spiffy y’all, they’re looking good. But I gotta ask you, what makes you an expert in
the 18th Century, why this? – Well, I’ve lived and
breathed the 18th Century for the last 40 years. I run a family business, so
we sell 18th Century items. So the clothing you have on,
cooking items, camping items, all those kinds of things that you need if you wanna live the 18th Century and– – That’s crazy cool.
– Yeah. – All right, well what
are we making today? (audience applauding) – Well today, is a fun
18th Century recipe, it’s called pigeons in a hole. – All right, the rat of the sky. Yeah, let’s eat it. – Delicious choice of bird. (laughing) Let’s put on these 18th
Century latex gloves. (laughing) – So, instead of pigeons today, we’re using a Cornish game hen, because not everybody has
access to pigeons today. To get started with this guy, we’re gonna spice him. So we’re gonna take salt
and pepper and some mace. We’re gonna rub it all over
the outside of that bird. – So what, what is the last one, this one? – Mace.
– Mace. – Mace? – Mace is the sister to nutmeg. – Oh, okay. – Nutmeg shows up in all
the 18th Century recipes, it’s one of the most popular–
– It’s great. – [John] Sort of spices. – What does nutmeg come from? And mace, what is it? – Well, the nutmeg is like a nut, and the mace is a covering
over the outside of it. – Gotcha.
– All right. Well how can we, what do we do? What are Jane and I doing?
– In the 18th Century, when someone attacks you, you just threw this mace in their face. Get away! Get away! – Walk away! – In the chicken. – Rub the bird with the spices. – [Kelly] Okay, what are we doing? – Over here you want to whisk these up. – This is a whisk.
– This is wonderful. Is this authentic, autentico? – Right, they didn’t use
metal, they used birch twigs. – Oh, birch twigs.
– So whisk those up. – Let me do a little bit, then I’m going to let you get in here, look at that. Look at that. – So we whisk?
– Add in our milk. We need about a quart of
milk in those fine eggs. – Is this about a quart?
– Yeah, that’s about a quart. – Okay, I was like whoa.
– Freshly milked cows provided this for us. – Yes. – And we just whisk, whisk that up. Just keep mixing that up.
– What’s the next step? – It’s cram the butter in the bird. – Like smear it around in there. – Oh smear it around.
– Cram it in, cram it in. That’s the hole he was referring to. (laughing) – Let’s put in six tablespoons of flour. – Okay.
– Go head honey. – I gotcha. – Six table, oh wow.
– I’ll hold that for you. – Big spoons, yup.
– Heaping? – Yup, you guys are doing a great job. – Thank you.
– Okay, look at that. Do you wanna, you go.
– Yeah sure I’ll do the little–
– Whisk that up. – [Kelly] We’re a great team. All right, what do we do next? – We did the salt, we did the–
– We’re gonna have to put it in the oven like fake pretend right, ’cause this is not, this is
gonna take 2 hours right. – Kelly this is all real,
these are 18th century spoons. – Yes, they’re made out of horn. – Oh really, they are? – Yeah, they’re made out of wood. (laughs) Have one. – [Kelly] They really are. Well since we really don’t have 2 hours you have some finished
dishes down in here right? – Well, let’s pour that in there. – Pour this in, go ahead.
– Oh, here, here. – Oh, that’s what that’s for. – All you got to do is pour that on top, – So muscular.
– Perfect. Just like that it goes in the oven, – Nice, good job.
– For about two hours, for about 350 degrees. And then it’ll be done. So we got this finished one. – Oh is this the end product, I wanna see. – Yes here it is.
– Okay. – [Jane] Oh it’s been done
like they do on television. – Yes!
– Oh my– – Oh, oh, yes. – Kelly, Kelly?! – What?
– Show them. – Oh, this!
– Show ’em what it looks like. – That is beautiful.
– Wait here it is. Do you see it? (applause) All right, I gotta be
honest with ya y’all, I wasn’t worried about
y’all, I wanna taste this. – And these are actually
from the 18th century, I would imagine, John, right? – Yeah and actually they brought their food up with their knife because these forks are
sharp so be careful. – Oh I see.
– Oh my god, that’s so good. – [Kelly] Maybe not that flower but yeah. No all right, this is amazing. – This hen is amazing.
– It’s really really good.

Author Since: Mar 11, 2019

  1. When I saw the title I thought "Oh, no. They are copying the Townsends" and then they introduced John and I was super excited! Glad to see he's getting recognition he deserves on TV!



  3. It felt rushed though. But I'm glad he's getting the respect he deserves. I just wish he got the chance to use Nutmeg on the show.

  4. Jesus, my children have better manners and have better control over themselves than these "people." Mr. Townsend has the patience of a saint.

  5. Jon is one of a kind and we love him for it. I think I can speak for his die-hard fans when I say we don't want to commercialize him. That always changes people and he is our national treasure just the way he is.

  6. The embarrassing feeling when you have to teach "outsiders" something about your hobby,… and for them it's all crazy,.. like the hornspoons, I suffer with you John….

Related Post