To Stew Lamb and Peas

Ingredients

• Lamb
• Peas
• Pepper
• Salt
• 1 Quart of water
• Chopped mint
• Chopped parsley

Directions

• Place the Lamb in a stew pan and add a quart of water
• Add peas, pepper and salt when it is half way done
• Taste, if necessary add more salt and pepper
• Stew slowly
• Add the mint and parsley
• Let it simmer slowly until it is ready to be served
• Enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

July 11, 2017

To Stew Lamb and Peas

Ingredients

• Lamb
• Peas
• Pepper
• Salt
• 1 Quart of water
• Chopped mint
• Chopped parsley

Directions

• Place the Lamb in a stew pan and add a quart of water
• Add peas, pepper and salt when it is half way done
• Taste, if necessary add more salt and pepper
• Stew slowly
• Add the mint and parsley
• Let it simmer slowly until it is ready to be served
• Enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

July 11, 2017

Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Tomatoes

Ingredients

• Tomatoes
• Salt
• Pepper
• Bread Crumbs

Description

1. Cook for several hours
2. Slice 
3. Salt and pepper the tomatoes
4. Add bread crumbs
5. Broil on gridiron

Source — Cooking in Old Créole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Tomatoes

Ingredients

• Tomatoes
• Salt
• Pepper
• Bread Crumbs

Description

1. Cook for several hours
2. Slice 
3. Salt and pepper the tomatoes
4. Add bread crumbs
5. Broil on gridiron

Source — Cooking in Old Créole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017