Pot Au Feu

Ingredients

• 2lbs of round of beef
• Water
• 3 carrots
• 2 leeks
• A onion
• Cabbage
• Garlic
• Celery
• Parsley
• Pepper pod
•  3 Tomatoes

Directions

1. Cut off fat on round of beef.
2. In a medium saucepan, add round of beef and cold water. Enough of water to cover meat well.
3. Place lid over saucepan halfway to allow steam to evaporate.
4. Cook at low temperature for a hour.
5. Carefully skim scum that arises.
6. While broth is cooking, clean vegetables and put in cold water until time to use them.
7. Cut carrots, leeks, and onion in half.
8. Chop of 2 or 3 tomatoes.
9. Add carrots and leek to broth and half of onion.
10. Add small piece of cabbage, a bit of garlic, a piece of celery, parsley, pepper pod and tomatoes.
11. Let simmer for two hours, skimming it carefully.

Can be served with or without vegetables. Can be served as bouillon with rice, vermicelli, macaroni, or any other Italian paste, or bread dried in the oven.

Source —Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Pot Au Feu

Ingredients

• 2lbs of round of beef
• Water
• 3 carrots
• 2 leeks
• A onion
• Cabbage
• Garlic
• Celery
• Parsley
• Pepper pod
•  3 Tomatoes

Directions

1. Cut off fat on round of beef.
2. In a medium saucepan, add round of beef and cold water. Enough of water to cover meat well.
3. Place lid over saucepan halfway to allow steam to evaporate.
4. Cook at low temperature for a hour.
5. Carefully skim scum that arises.
6. While broth is cooking, clean vegetables and put in cold water until time to use them.
7. Cut carrots, leeks, and onion in half.
8. Chop of 2 or 3 tomatoes.
9. Add carrots and leek to broth and half of onion.
10. Add small piece of cabbage, a bit of garlic, a piece of celery, parsley, pepper pod and tomatoes.
11. Let simmer for two hours, skimming it carefully.

Can be served with or without vegetables. Can be served as bouillon with rice, vermicelli, macaroni, or any other Italian paste, or bread dried in the oven.

Source —Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Aunt Anne's Corn-Bread Without Powder

Ingredients

• 1 quart of Corn meal
• 1 quart of scald milk
• 1 Tbsp of Butter
• 5 Eggs

Directions

1. In a bowl, add corn meal and scald milk.
2. Add a tablespoonful of butter.
3. Let it stand, until it cools off a little.
4. Add one egg at time, and beat in well.
5. Bake in oven for 25 minutes.

(Mix half quantity with 3 eggs for smaller serving size)

— Baltimore.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Aunt Anne's Corn-Bread Without Powder

Ingredients

• 1 quart of Corn meal
• 1 quart of scald milk
• 1 Tbsp of Butter
• 5 Eggs

Directions

1. In a bowl, add corn meal and scald milk.
2. Add a tablespoonful of butter.
3. Let it stand, until it cools off a little.
4. Add one egg at time, and beat in well.
5. Bake in oven for 25 minutes.

(Mix half quantity with 3 eggs for smaller serving size)

— Baltimore.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Bouillon à La James Madison

Ingredients

• 2 Gallons of water
• Ham Bone
• Carrots
• 3 Onions
• Celery
• 1 Can of Tomatoes
• Salt
• Black Pepper
• 3 lbs of Rump of Beef
• 2 eggs
• Chervil
• Sherry Wine

Directions

1. In a pot, add water and ham bone.
2. Chop up carrots, onion and celery and add into pot.
3. Add the can of tomatoes.
4. Add salt and black pepper for taste.
5. Cover pot and allow to boil overnight at low temperature.
6. Stain bouillon into a large bowl and carefully remove grease.
7. Chop rump of beef into dice size chunks and add into clean pot.
8. Break two eggs over rump of beef and stir freely.
9. Add in celery and salt and pepper.
10. Pour stained bouillon from larger bowl on top.
11. Stir until froth rises. Skim off froth very carefully.
12. Serve with chervil on top and a glass of good sherry in soup according to taste.

— Cook, born in James Madison's family.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Bouillon à La James Madison

Ingredients

• 2 Gallons of water
• Ham Bone
• Carrots
• 3 Onions
• Celery
• 1 Can of Tomatoes
• Salt
• Black Pepper
• 3 lbs of Rump of Beef
• 2 eggs
• Chervil
• Sherry Wine

Directions

1. In a pot, add water and ham bone.
2. Chop up carrots, onion and celery and add into pot.
3. Add the can of tomatoes.
4. Add salt and black pepper for taste.
5. Cover pot and allow to boil overnight at low temperature.
6. Stain bouillon into a large bowl and carefully remove grease.
7. Chop rump of beef into dice size chunks and add into clean pot.
8. Break two eggs over rump of beef and stir freely.
9. Add in celery and salt and pepper.
10. Pour stained bouillon from larger bowl on top.
11. Stir until froth rises. Skim off froth very carefully.
12. Serve with chervil on top and a glass of good sherry in soup according to taste.

— Cook, born in James Madison's family.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

New England Chowder

Ingredients

• 5 lbs of Haddock or Cod fish
• 2 lbs of Salted Pork
• 3 Potatoes
• 1 box of Water Crackers
• 2 Onions
• 1 pint of water

Directions

1. In a large saucepan, cut salted pork into medium size cubes and cook until brown.
2. Cut onion into shreds and slice potatoes into thin slices. Slice fish into generous chunks.
3. In the large saucepan, alternate layers of potatoes, fish, broken water crackers, and onion. Continue until all material are used.
4. Add black pepper and salt for taste.
5. Pour fat scraps over and add in water to keep from sticking to pan.
6. Place lid over the pan and slow cook at low temperature for 45 minutes.
7. (Optional) If fish is not tender, add some fresh milk and let it come to a boil.

— Parker House, Boston, Sept. 23, 1873

Source — Cooking in Old Creole Days.

Prepared by Breanna Cooper

Louisiana Anthology

July 16, 2017