Calf's Head Soup

Ingredients

• Head of a calf
• Flour
• Cloves (seasoning)
• Black Pepper (seasoning)
• Onions 
• Wine (of personal choice)

Directions

1. Cut the head in half.
2.  Remove and discard the brains (To avoid Mad Cow Disease).
3. Taking the skull, crack up the head, wash it, put it into a pot & boil for half an hour.
4. Take out, wash clean & scrape until meat drops from the bone.
5. Put back in the pot, boil until soft.
6. Take out, pick out all the bones. Part the lean meat from the "jelly" meat.
7. Cut up the jelly meat finely.
8. Put back into the pot, thicken with flour & season to taste with cloves, black pepper, onions and wine.

— “Uncle John.” The best chef in South Caroline

Source - Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Calf's Head Soup

Ingredients

• Head of a calf
• Flour
• Cloves (seasoning)
• Black Pepper (seasoning)
• Onions 
• Wine (of personal choice)

Directions

1. Cut the head in half.
2.  Remove and discard the brains (To avoid Mad Cow Disease).
3. Taking the skull, crack up the head, wash it, put it into a pot & boil for half an hour.
4. Take out, wash clean & scrape until meat drops from the bone.
5. Put back in the pot, boil until soft.
6. Take out, pick out all the bones. Part the lean meat from the "jelly" meat.
7. Cut up the jelly meat finely.
8. Put back into the pot, thicken with flour & season to taste with cloves, black pepper, onions and wine.

— “Uncle John.” The best chef in South Caroline

Source - Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Herb Gumbo

Ingredients

• Handful of fresh spinach leaves
• Handful of radish leaves
• Handful of beet root leaves
• Handful of mustard leaves
• Handful of patience leaves
• One head of lettuce
• One dozen small pieces of ham
• Half of a chicken [or veal]
• 1 cup of water
• Dry rice

Directions

1. Clean and prepare the spinach leaves.
2. Put the rest of the leaves in hot water and let them boil.
3. Let them drip in a colander and then chop them altogether.
4. Cut the pieces of ham an inch long and 1/2 inch wide, and then fry.
5. Fry the half chicken [or veal] cut into pieces.
6. Add a cup of water and let it simmer for 45 minutes [or until soft].
7. Then add the herbs and let them simmer together for 15 minutes.
8. If too thick, add tablespoonfuls of water [consistency of a thick puree].
9. Serve hot and eaten with dried rice.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Herb Gumbo

Ingredients

• Handful of fresh spinach leaves
• Handful of radish leaves
• Handful of beet root leaves
• Handful of mustard leaves
• Handful of patience leaves
• One head of lettuce
• One dozen small pieces of ham
• Half of a chicken [or veal]
• 1 cup of water
• Dry rice

Directions

1. Clean and prepare the spinach leaves.
2. Put the rest of the leaves in hot water and let them boil.
3. Let them drip in a colander and then chop them altogether.
4. Cut the pieces of ham an inch long and 1/2 inch wide, and then fry.
5. Fry the half chicken [or veal] cut into pieces.
6. Add a cup of water and let it simmer for 45 minutes [or until soft].
7. Then add the herbs and let them simmer together for 15 minutes.
8. If too thick, add tablespoonfuls of water [consistency of a thick puree].
9. Serve hot and eaten with dried rice.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Corn Oysters

Ingredients

• Pint of young corn
• One egg
• 1 teacupful [1/2 cup] of flour
• 1/2 cup of butter
• salt
• pepper

Directions

1. Mix the corn, beaten egg, flour, butter, salt and pepper.
2. Fry a spoonful at a time and butter them.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Corn Oysters

Ingredients

• Pint of young corn
• One egg
• 1 teacupful [1/2 cup] of flour
• 1/2 cup of butter
• salt
• pepper

Directions

1. Mix the corn, beaten egg, flour, butter, salt and pepper.
2. Fry a spoonful at a time and butter them.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Chinese Rice

Ingredients

• 1 cup of rice
• 1 cup of water
• Pinch of salt

Directions

1. Rinse rice thoroughly
2. Take equal parts of the rice and the water and add to sauce pan
3. Add pinch of salt
4. Let boil but be cautious of it burning
5. When its finished, set aside and let the water absorb. The rice will separate into individual pieces.

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017