Eagle Tavern Inspiration to Enjoy at Home

May 6, 2022 Archive Insight, Think THF

Photo by KMS Photography

When it comes to dining experiences, Eagle Tavern in Greenfield Village is one of a kind. The stagecoach tavern was built in 1831 in Clinton, Michigan. Calvin Wood and his wife Harriet operated it from 1849 to 1854, offering food, drink, and accommodations to the locals and those who came through the town. In 1927, Henry Ford purchased the tavern and brought it to Greenfield Village as the Clinton Inn, where it first served as a cafeteria for Edison Institute students and then for visitors. In April 1982, Eagle Tavern officially opened as the restaurant we know today. Forty years later, Eagle Tavern continues to delight members and guests with mid-1800s food and drink.

As we celebrate the beginning of the 2022 Greenfield Village season, Sous Chef Kasey Faraj shares three of his favorite Eagle Tavern recipes for you to try at home.


Photo by Emily Berger

“My absolute favorite thing about the tavern is the overall guest experience,” said Faraj. “There is simply no place like this anywhere in America where we are taking our guests on a journey to the past. Everything from our Calvin and Harriet Wood characters chatting with our guests to the food, to the look of the bill of fare and restaurant, and the servers in period clothing, we all collectively create an experience that is unique, historically accurate, and unmatched by any establishment.”

Faraj found inspiration for his menus from classic mid-1800s era cookbooks, like Mrs. Putnam’s Receipt Book and The Kentucky Housewife. It was in these wonderful books that he was inspired to create dishes such as our delicious Asparagus Soup, Pork and Potato Balls, and Bouilli Beef.

Eagle Tavern’s Asparagus Soup

serves many



Ingredients

• ½ pound unsalted butter
• 1 ½ cups yellow onion, medium dice
• 1 teaspoon fresh garlic, minced
• 5 pounds asparagus, trimmed
• 1 ½ cups celery, diced
• 2 bay leaves
• ¾ gallon vegetable broth
• ½ cup cornstarch
• 1 quart half-and-half
• Salt and pepper to taste

Method

• Heat a stockpot and melt the butter.
• Add the onions and garlic and cook over medium-high heat until onions are translucent.
• Add the asparagus, celery, bay leaves, and vegetable broth. Bring to a boil.
• Once boiling, turn heat to low and simmer until asparagus is tender.
• Add the cornstarch and half-and-half and puree the mixture with a hand blender until smooth. (You can also slowly break down the asparagus with a potato masher.)
• Add salt and pepper to your liking.
• Adjust the cornstarch if thicker or thinner soup is desired.
• Strain if you wish to have a lighter-style soup. Serve with fresh bread or crackers.

“The awesome curators here at The Henry Ford and I collaborate to find these menu items in cookbooks from the past,” said Faraj. “I then take said items and build the menu through both seasonal availability and the story of Harriet and Calvin Wood. It is not as simple as, ‘I found a recipe for a mid-1800s era style corn soup, so we are going to offer that soup.’”

Faraj and team take everything into consideration:

• How did season and local availability influence the meals that a tavernkeeper like Harriet Wood might have prepared for her tavern customers?
• What foodstuffs could have been imported in southern Michigan in 1850?
• What type of meals and desserts might Harriet Wood have had time to prepare over an open hearth in her busy tavern kitchen?

“In-depth research from period American cookbooks found in our research center, and expertise from our curators, help us find our way to these answers,” he said. “The ability to find a recipe from a book written almost two centuries ago, test that recipe, and then place it on a menu (that is seasonally accurate!) is what makes a chef working in historic dining challenging—yet fun!”

Eagle Tavern’s Pork and Potato Balls

serves many



Ingredients

• 3 pounds cooked Idaho potatoes
• 3 fresh eggs
• 1 pound cooked pork-sage sausage, crumbled
• Salt and pepper to taste
• 1 pound unsalted butter

Method

• Put cooked potatoes in a large mixing bowl. Using a potato masher, mash the potatoes until there are very few lumps.
• In a separate bowl, whisk the eggs.
• Add the crumbled sausage, salt, and pepper to the eggs and mix until evenly distributed.
• Using a spoon or a small scooper, shape the mix into small balls no larger than a golf ball.
• Heat a nonstick pan and melt the butter.
• Cook the balls in the butter until browned on all sides and the internal temperature is 165° F. When cooked, sprinkle with additional salt and pepper and serve with extra butter, if desired.

One last recommendation from Chef Faraj: Eagle Tavern’s Bouilli Beef. “This dish is great served with roasted potatoes and mashed parsnips,” he said.

Eagle Tavern’s Bouilli Beef

serves many

Ingredients

• 3 pounds beef, cut into 8-oz. portions (preferably chuck eye roll)
• Salt and pepper to taste
• 3 ounces vegetable oil
• 1 pound turnips, cut into 1-inch pieces
• ¼ pound yellow onion, medium dice
• ¼ pound peeled carrots, medium dice
• ¼ pound celery, medium dice
• 1 ½ gallons beef stock
• 2 bay leaves
• ½ teaspoon ground cloves
• 6 cloves fresh garlic
• 1 ounce soy sauce
• 2 ounces Dijon mustard
• 4 ounces cornstarch
• 4 ounces chopped sweet pickles

Method

• Season the beef with salt and pepper. Heat the vegetable oil in a stockpot on the stove and sear the meat on all sides.
• Add the rest of the ingredients except for the soy sauce, mustard, cornstarch, and pickles.
• Bring it all to a boil; once boiling, turn the heat down to a low setting and cover. Let cook slowly until the meat is almost fall-apart tender, 2-3 hours. Turn off and leave on stove.
• Take half the stock the beef was cooked in and strain. Whisk together the soy sauce, mustard, and strained stock in a small saucepot over medium heat. Add the cornstarch and bring to a slow boil; cook until gravy is slightly thick. Add the cooked beef and plate with the turnips it was cooked with.
• Ladle 2-3 ounces of gravy over each piece and top with chopped pickles.

Eagle Tavern, Greenfield Village / THF1918

Want to learn more about Eagle Tavern? Look below for links to blog posts, Innovation Nation segments, and artifact records.

• Artifact Record: Eagle Tavern
• Plan Your Visit
• Creating the Eagle Tavern Dining Experience
• The Henry Ford’s Innovation Nation: 1850s Dining Experience at Eagle Tavern
• 1988 Eagle Tavern Cookbook

• Maple Bourbon Sour
• Mint Iced Tea
• Stone Wall
• Cherry Effervescing
• Mint Julep
• Lemon & Ginger Shrub

Dig Deeper

• Greenfield Village Building Makeovers
• Meet Calvin Wood
• Drinking at Eagle Tavern
• Root Vegetables, Now & Then
• Behind the Bar at Eagle Tavern

Lish Dorset is Marketing Manager, Non-Admission Products, at The Henry Ford.

making, Michigan, recipes, food, restaurants, by Lish Dorset, Greenfield Village buildings, Greenfield Village, Eagle Tavern