Fried Cod Fish

Ingredients

• Fresh cod
• 2 cups breadcrumbs
• 1 egg yolk 
• salt
• pepper

Directions

1. Cut cod into 1 inch thick slices.
2. Salt and pepper the fish.
3. Beat the egg yolk well.
4. Dip each slice into the egg yolk.
5. Dip into the breadcrumbs after the egg yolk.
6. Prepare boiling lard/oil to lay them into and fry to nice brown.
7. Drain off excess fat and serve hot.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019

Fried Cod Fish

Ingredients

• Fresh cod
• 2 cups breadcrumbs
• 1 egg yolk 
• salt
• pepper

Directions

1. Cut cod into 1 inch thick slices.
2. Salt and pepper the fish.
3. Beat the egg yolk well.
4. Dip each slice into the egg yolk.
5. Dip into the breadcrumbs after the egg yolk.
6. Prepare boiling lard/oil to lay them into and fry to nice brown.
7. Drain off excess fat and serve hot.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019

Bewitched Beef or Veal

Ingredients

• 3 lbs. beef or veal
• 1/2 lb salt pork
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp mace
• 4 fl. oz of bread crumb
• 1 tbsp butter
• 3 eggs
• 1/2 tsp salt

Directions

1. Chop all meat very fine.
2. Mix all ingredients thoroughly together.
3. Steam in a mould for 3 hours.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019

Bewitched Beef or Veal

Ingredients

• 3 lbs. beef or veal
• 1/2 lb salt pork
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp mace
• 4 fl. oz of bread crumb
• 1 tbsp butter
• 3 eggs
• 1/2 tsp salt

Directions

1. Chop all meat very fine.
2. Mix all ingredients thoroughly together.
3. Steam in a mould for 3 hours.

Source — Creole Cookery Book

Prepared by Brandon Regira

Louisiana Anthology

July 18, 2019

Drop Biscuits

Ingredients

• 1 pound flour
• 1/2 pound sugar 
• 1/2 pound butter
• 5 eggs
• Nutmeg to taste
• Mace to taste

Directions

1. Preheat the oven to 350℉ and line a baking sheet with aluminum foil.
2. Combine all of the ingredients and mix them until a consistent dough is formed.
3. Drop spoonfuls of dough onto the baking sheet, leaving about half an inch of space between each drop.
4.  Bake until biscuits are golden brown.

Source —  Creole Cookery

Prepared by Leigh Ann Myers

Louisiana Anthology

July 18, 2019

Drop Biscuits

Ingredients

• 1 pound flour
• 1/2 pound sugar 
• 1/2 pound butter
• 5 eggs
• Nutmeg to taste
• Mace to taste

Directions

1. Preheat the oven to 350℉ and line a baking sheet with aluminum foil.
2. Combine all of the ingredients and mix them until a consistent dough is formed.
3. Drop spoonfuls of dough onto the baking sheet, leaving about half an inch of space between each drop.
4.  Bake until biscuits are golden brown.

Source —  Creole Cookery

Prepared by Leigh Ann Myers

Louisiana Anthology

July 18, 2019

Crumpets

Ingredients

• Three eggs
• 1 quart of milk
• 1 packet of active dry yeast
• 1/2 pound of flour

Directions

1. Combine eggs, milk, and flour and stir until stiff batter forms.
2. Add yeast to the mixture.
3. Set in a cool place overnight to rise.
4. Drop two tablespoons of the mixture in a hot, buttered pan and fry until light brown.
5. Repeat step #4 until all of the mixture has been used.

Source — Creole Cookery

Prepared by Leigh Ann Myers

Louisiana Anthology

July 18, 2019