New Orleans way to cook Snipe

Ingredients

• Jelly made from calf's feet
• Madeira Wine
• Small piece of salt pork
• Piece of liver
• Salt
• Red pepper
• Black pepper
• Few Soda Crackers
• Chopped truffles
• Mushrooms
• Meat juice
• One Snipe

Directions

1. Season the salted pork and piece of liver with salt, red and black pepper.
2. Chop the meat up fine.
3. Put a few soda crackers in the oven and toast and pulverize them.
4. Mix the soda crackers with the chopped meat.
5. Add chopped truffles and mushrooms and just enough meat juice to soften it.
6. Cut your Snipe in two.
7. Put the Snipe in a china tureen and fill in the empty places with the hash.
8. Put on a very slow fire for several hours.

— Mrs. Cuthbert Slocum

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

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New Orleans way to cook Snipe

Ingredients

• Jelly made from calf's feet
• Madeira Wine
• Small piece of salt pork
• Piece of liver
• Salt
• Red pepper
• Black pepper
• Few Soda Crackers
• Chopped truffles
• Mushrooms
• Meat juice
• One Snipe

Directions

1. Season the salted pork and piece of liver with salt, red and black pepper.
2. Chop the meat up fine.
3. Put a few soda crackers in the oven and toast and pulverize them.
4. Mix the soda crackers with the chopped meat.
5. Add chopped truffles and mushrooms and just enough meat juice to soften it.
6. Cut your Snipe in two.
7. Put the Snipe in a china tureen and fill in the empty places with the hash.
8. Put on a very slow fire for several hours.

— Mrs. Cuthbert Slocum

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

;

How to Destroy Flies

Ingredients 

• 1 pint of milk
• 1/4 pound of raw sugar
• 2 ounces of ground pepper

Directions

1. Combine ingredients
2. Simmer over fire for 8-10 minutes
3. Place in shallow dishes
4. Wait for flies to attack
5. Wait a few moments for flies to suffocate.

Source — Cooking in Old Creole Days.

Prepared by Tara Schuler

Louisiana Anthology

July 21, 2017

Sauce for Wild Duck

Ingredients

• 1 tablespoon of sugar
• 1 tablespoon of tomato catsup
• Lemon juice, to taste
• Salt, to taste
• Cayenne pepper, to taste

Directions

1. Combine ingredients to form sauce
2. Spread on wild duck
3. Enjoy!

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Sauce for Wild Duck

Ingredients

• 1 tablespoon of sugar
• 1 tablespoon of tomato catsup
• Lemon juice, to taste
• Salt, to taste
• Cayenne pepper, to taste

Directions

1. Combine ingredients to form sauce
2. Spread on wild duck
3. Enjoy!

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

How to Destroy Flies

Ingredients 

• 1 pint of milk
• 1/4 pound of raw sugar
• 2 ounces of ground pepper

Directions

1. Combine ingredients
2. Simmer over fire for 8-10 minutes
3. Place in shallow dishes
4. Wait for flies to attack
5. Wait a few moments for flies to suffocate.

Source — Cooking in Old Creole Days.

Prepared by Tara Schuler

Louisiana Anthology

July 21, 2017

Veal Croquettes

Ingredients

• 1 pound of veal
• 1/2 cup of milk
• 1 teaspoon of flour
• 3 tablespoons of butter
• 2 eggs
• 1/2 cup of bread crumbs
• 1/4 cup of lard

Directions

Sauce

1. Combine milk, flour, and butter
2. Cook until thickened

Egg Wash Mixture

1. Combine eggs and a small amount of milk

Croquettes

1. Mince veal (egg)
2. Stir sauce into veal
3. Roll veal into balls
4. Dip balls into egg and milk mixture
5. Roll bolls into browned bread crumbs
6. Fry in hot lard.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017