Daniel Mowles preparing roasted rabbits for a tasting of Civil War-era food at the Roger Smith Hotel on Monday. The chef, it turned out, was from southwest Virginia and grew up in a household that, he said, had inherited some of Robert E. Lee’s silverware.
Those were just coincidences at a tasting of dishes from the Civil War era, prepared according to recipes adapted from cookbooks published between 1861 and 1865.
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