To Stew Red Fish

Ingredients

• One red fish
• One teaspoon of mace
• One teaspoon of allspice
• 1/4 of a spoonful of cloves
• One onion
• A handful of parsley
• One teacup of wine
• Sufficient water for gravy
• One large spoonful of butter
• Three spoonfuls of flour

Directions

Preparing the Fish

1. Remove the scales, as well as wash and dry the fish
2. Place the fish into a pan and half fry it

Gravy

1. Add the one teaspoon of mace, one teaspoon of allspice, and 1/4 spoonful of cloves
2. Add one onion
3. Finely chop the parsley and add a handful
4. Add one teacup of wine and add sufficient water to your liking for the gravy
5. Rub the butter and flour well together, then add warm water to thin it
6. Combine all the ingredients together

The Stew

1. When ready to stew the fish, out it on a strainer, then in the kettle
2. Pour the gravy over the fish
3. Stew it for half an hour
4. Ready to dish for the table

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

To Stew Red Fish

Ingredients

• One red fish
• One teaspoon of mace
• One teaspoon of allspice
• 1/4 of a spoonful of cloves
• One onion
• A handful of parsley
• One teacup of wine
• Sufficient water for gravy
• One large spoonful of butter
• Three spoonfuls of flour

Directions

Preparing the Fish

1. Remove the scales, as well as wash and dry the fish
2. Place the fish into a pan and half fry it

Gravy

1. Add the one teaspoon of mace, one teaspoon of allspice, and 1/4 spoonful of cloves
2. Add one onion
3. Finely chop the parsley and add a handful
4. Add one teacup of wine and add sufficient water to your liking for the gravy
5. Rub the butter and flour well together, then add warm water to thin it
6. Combine all the ingredients together

The Stew

1. When ready to stew the fish, out it on a strainer, then in the kettle
2. Pour the gravy over the fish
3. Stew it for half an hour
4. Ready to dish for the table

Source — Creole Cookery Book

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes, 
• Six eggs,
• Three quarters of a pound of fine sugar,
• Three quarters of a pound of butter,
• Grated nutmeg and lemon rind,
• Old brandy [one wineglass full],

Directions

1. Boil sweet potatoes until very tender
2. Press through grater while hot
3. Add eggs well beaten 
4. Add sugar, butter, nutmeg, and lemon rind
5. Mix in Old brandy
6. Top with white sugar.

Source — Creole Cookery Book.  

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 7, 2019  

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes, 
• Six eggs,
• Three quarters of a pound of fine sugar,
• Three quarters of a pound of butter,
• Grated nutmeg and lemon rind,
• Old brandy [one wineglass full],

Directions

1. Boil sweet potatoes until very tender
2. Press through grater while hot
3. Add eggs well beaten 
4. Add sugar, butter, nutmeg, and lemon rind
5. Mix in Old brandy
6. Top with white sugar.

Source — Creole Cookery Book.  

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 7, 2019  

Baked Macaroni

Ingredients

• Macaroni noodles, 
• Milk and water,
• Grated cheese,
• Butter,
• Pepper and mustard,

Directions 

1. Bring milk and water to a boil
2. Add noodles, boil until tender
3. Drain
4. Layer noodles, grated cheese, butter, pepper and muster
5. Continue layering until dish is full
6. Bake 20-30 minutes.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Baked Macaroni

Ingredients

• Macaroni noodles, 
• Milk and water,
• Grated cheese,
• Butter,
• Pepper and mustard,

Directions 

1. Bring milk and water to a boil
2. Add noodles, boil until tender
3. Drain
4. Layer noodles, grated cheese, butter, pepper and muster
5. Continue layering until dish is full
6. Bake 20-30 minutes.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Roasted Salmon

Ingredients

• Fresh Salmon,
• Flour,
• Butter,

Directions

1. Scale and clean Salmon
2. Cut in slices, starting from the middle
3. Wipe dry with a course cloth
4. Dredge in flour
5. Roast over fire
6. Baste with butter 
7. Cook thoroughly.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019