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

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

Todd Ham

Ingredients

• Ham
• Sugar
• Cracker crumbs

Directions

1. Soak for 48 hours; change water once or twice
2. put ham in water and let it simmer (not boil)
3. let it simmer for a few hours
4. skin ham and dress with sugar and cracker crumbs
5. bake for half an hour until well browned

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017