Beef Barley Soup, Pork RagoÃ»t and Sally Lunn Dumplings are prepared in Colonial Williamsburg.
The variety of livestock we see on farms today differs significantly from the ones that were common during the Revolutionary Era. Modern techniques have plumped animals up and induced them to grow much more quickly. But an effort is underway at Colonial Williamsburg to get back to those original breeds. Chef Staib cooks at Harriton House, preparing Beef Barley Soup, Pork RagoÃ»t and Sally Lunn Dumplings.