New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017

New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017

Veal Terrapin

Ingredients

• 1 pound of lean veal
• 1/4 pound veal liver
• 1tsp of onion juice
• 4 onion cloves
• 1tbs butter
• 1tbs browned flour
• 2 hard boiled eggs
• wine glass full of sherry
• red pepper and salt

Directions

1. Add veal, veal liver, onion juice, and cloves to a pot.
2. Cover with water and boil until tender. 
3. When cold, cut meat and liver into small pieces. 
4. Thicken water they were boiled in with butter rolled in browned flour. 
5. Pour this gravy over meat and add in 2 hard boiled eggs cut fine.
6. Add sherry and season with salt and pepper to taste.
7. Heat and serve in chafing dish.

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Veal Terrapin

Ingredients

• 1 pound of lean veal
• 1/4 pound veal liver
• 1tsp of onion juice
• 4 onion cloves
• 1tbs butter
• 1tbs browned flour
• 2 hard boiled eggs
• wine glass full of sherry
• red pepper and salt

Directions

1. Add veal, veal liver, onion juice, and cloves to a pot.
2. Cover with water and boil until tender. 
3. When cold, cut meat and liver into small pieces. 
4. Thicken water they were boiled in with butter rolled in browned flour. 
5. Pour this gravy over meat and add in 2 hard boiled eggs cut fine.
6. Add sherry and season with salt and pepper to taste.
7. Heat and serve in chafing dish.

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

To Broil a Steak

Ingredients

• Steak.
• Salt
• Pepper
• Butter

Directions

1. Heat gridiron
2. Wipe the steak clean
3. Put steak in hot pan with melted butter
4. Put steak on gridiron and broil for ten minutes
5. Flip Twice and season with salt and pepper

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11,2017

To Broil a Steak

Ingredients

• Steak.
• Salt
• Pepper
• Butter

Directions

1. Heat gridiron
2. Wipe the steak clean
3. Put steak in hot pan with melted butter
4. Put steak on gridiron and broil for ten minutes
5. Flip Twice and season with salt and pepper

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11,2017

Plum Pudding

Ingredients

• 1 and a half pounds raisins
• 1 and a half pound currants
• 1 and a half pound suet
• 1 and a half pound sugar
• 3/4 pound flour
• 3/4 pound of bread crumbs (soaked in 1/2 pint milk)
• 10 eggs
• 1 apple (chopped)
• 1/4 pound candied peel
• 1 ounce bitter almonds 
• 1 ounce sweet almonds

Directions

1. Mix all and boil gently for 10 hours.
2. Serve with brandy sauce.

— E.S. Willis

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017