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Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).
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The a-la-carte menu from 1865 included a range of local seafood offerings like oysters, fried clams, mackerel, shad, salmon in anchovy sauce, cod in oyster sauce, and soft-shell crab. Other meat dishes included chicken fricassee , potted pigeons , corned beef and baked beans with pork.
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In Step 8, three cups of the soup is removed from the pot and processed in a blender until smooth, then is added back to the remaining unblended soup in the pot.