For Broiling Chicken

Ingredients 

• Chicken
• Salt
• Pepper
• Sweet oil
• Water
• Butter

Directions

1. Wash chickens
2. Wipe them carefully with a dry cloth
3. Salt and pepper them two or three hours before cooking
4. Put them in the refrigerator to marinate
5. Put a little sweet oil over them before broiling them on a slow fire
6. While cooking baste them with a little water
7. For roasting chickens do the same as for broiling
8. Stuff them with three or large spoonfuls of butter inside the chicken
9. Bake one hour, slow fire

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

For Broiling Chicken

Ingredients 

• Chicken
• Salt
• Pepper
• Sweet oil
• Water
• Butter

Directions

1. Wash chickens
2. Wipe them carefully with a dry cloth
3. Salt and pepper them two or three hours before cooking
4. Put them in the refrigerator to marinate
5. Put a little sweet oil over them before broiling them on a slow fire
6. While cooking baste them with a little water
7. For roasting chickens do the same as for broiling
8. Stuff them with three or large spoonfuls of butter inside the chicken
9. Bake one hour, slow fire

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

Gingerbread

Ingredients 

• Butter
• Brown sugar
• Eggs
• Sour Cream
• Molasses
• Soda
• Warm Water
• Flour
• Salt
• Yellow Ginger

Directions

1. Mix one cupful of butter with one cupful of brown sugar
2. add four eggs
3. add one cupful of sour cream
4. and one cupful of molasses and mix
5. dissolve one teaspoonful of soda in warm water and mix in 
6. add four cupfuls of flour
7. a teaspoonful of salt
8. and two teaspoonfuls of yellow ginger and mix all together well
9. Bake

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

Stuffing for the Ham

Ingredients

• One pound of Pecans or Roasted chestnuts 
• 1 dozen eggs
• 1 can of mushrooms
• 5 or 6 truffles
• some very fine chopped ham
• 1 ounce of Mustard seed
• 6 large cucumber pickles

Directions

1. Chop all the ingredients very fine
2. Add to the ham.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018

Stuffing for the Ham

Ingredients

• One pound of Pecans or Roasted chestnuts 
• 1 dozen eggs
• 1 can of mushrooms
• 5 or 6 truffles
• some very fine chopped ham
• 1 ounce of Mustard seed
• 6 large cucumber pickles

Directions

1. Chop all the ingredients very fine
2. Add to the ham.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018

Gingerbread

Ingredients 

• Butter
• Brown sugar
• Eggs
• Sour Cream
• Molasses
• Soda
• Warm Water
• Flour
• Salt
• Yellow Ginger

Directions

1. Mix one cupful of butter with one cupful of brown sugar
2. add four eggs
3. add one cupful of sour cream
4. and one cupful of molasses and mix
5. dissolve one teaspoonful of soda in warm water and mix in 
6. add four cupfuls of flour
7. a teaspoonful of salt
8. and two teaspoonfuls of yellow ginger and mix all together well
9. Bake

Source — Cooking in Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

Potted Veal

Ingredients

• Lard
• Onion
•  Carrots
• Pepper
• Salt
• Aromatic herbs
• A glass of White wine 
• Calf's foot
• Livers

Directions

Calf's foot

1. Cut calf foot in half and boil for several hours.
2. Remove all the bones from the foot.
3. Place in a bowl until cold.

Livers

1. Place well larded livers in stewpan.
2. Add in lard, onion, carrots, pepper, salt, herbs, a glass of white wine.
3. Let simmer for three hours.
4. Add in cold calf's foot.
5. Allow to form to a nice jelly then serve with salad.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018