Rusk

Ingredients

• 2 Eggs
• 1 Cup White Sugar
• 1/2 Cup Butter
• 1 Tsp Salt
• 1 Pint Warm Milk
• 1/2 Yeast cake dissolved in 1/4 cup of water
• Flour

Directions

1. Add all ingredients together and beat hard
2. Add flour thoroughly until thick
3. Set in warm place (oven)
4. Cover close to rise
5. Knead well
6. Add flour to keep from sticking only
7. Roll out and cut like biscuit
8. When risen light, bake

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Venison Sauce

Ingredients

• Trimmings of Venison (1/2 lb. meat)
• 1/2 Pint of water
• 1 Tbsp. whole cloves
• 1/2 Tumbler of currant jelly
• 1/2 Tumbler of claret
• 1/8 lb. of butter and flour
• 1/2 Tbsp. of ground cinnamon or mace
• Salt and Pepper (if necessary)

Directions

1. The trimmings of the venison is brought to 1/2 pint of water
2. Boil with a tablespoon of whole cloves, down to one pint
3. Strain, and add 1/2 tumbler of currant jelly, ditto of claret, 1/8 pounds of butter and flour rubbed together, 1/2 tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Roast Fish

Ingredients

• Fish
• Forcemeat (mix of chopped meat or vegetables)
• Salt
• Pepper
• Marjoram
• Butter
• Flour
• Cloves
• Red wine
• Crackers
• Onion

Directions

1. Clean very carefully, trim the tail and fins, but do not cut
2. Stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper salt and marjoram
3. Tie a string around the fish, put some water in the pan, and raise the fish from it, put some pounded and sifted crackers over it, salt it, and baste it often with butter
4. Add a very little onion to the stuffing
5. For gravy, take what falls in the pan, add cloves and red wine
6. If it does not mix, put a little boiling water with it
7. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Roast Fish

Ingredients

• Fish
• Forcemeat (mix of chopped meat or vegetables)
• Salt
• Pepper
• Marjoram
• Butter
• Flour
• Cloves
• Red wine
• Crackers
• Onion

Directions

1. Clean very carefully, trim the tail and fins, but do not cut
2. Stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper salt and marjoram
3. Tie a string around the fish, put some water in the pan, and raise the fish from it, put some pounded and sifted crackers over it, salt it, and baste it often with butter
4. Add a very little onion to the stuffing
5. For gravy, take what falls in the pan, add cloves and red wine
6. If it does not mix, put a little boiling water with it
7. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Venison Sauce

Ingredients

• Trimmings of Venison (1/2 lb. meat)
• 1/2 Pint of water
• 1 Tbsp. whole cloves
• 1/2 Tumbler of currant jelly
• 1/2 Tumbler of claret
• 1/8 lb. of butter and flour
• 1/2 Tbsp. of ground cinnamon or mace
• Salt and Pepper (if necessary)

Directions

1. The trimmings of the venison is brought to 1/2 pint of water
2. Boil with a tablespoon of whole cloves, down to one pint
3. Strain, and add 1/2 tumbler of currant jelly, ditto of claret, 1/8 pounds of butter and flour rubbed together, 1/2 tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Rusk

Ingredients

• 2 Eggs
• 1 Cup White Sugar
• 1/2 Cup Butter
• 1 Tsp Salt
• 1 Pint Warm Milk
• 1/2 Yeast cake dissolved in 1/4 cup of water
• Flour

Directions

1. Add all ingredients together and beat hard
2. Add flour thoroughly until thick
3. Set in warm place (oven)
4. Cover close to rise
5. Knead well
6. Add flour to keep from sticking only
7. Roll out and cut like biscuit
8. When risen light, bake

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019

Mississippi Mountain Roast

Ingredients

• 1 Chuck Roast (3-4 lb.) 
• Flour
• Salt & Pepper
• 4 Tbsp. Butter
• 10 Pepperoncini
• 2 Tbsp. Mayonnaise
• 2 Tsp. Apple Cider Vinegar
• 1/2 Tsp. Dried Dill
• 1/4 Tsp. Paprika

Directions 

1. Take the Chuck Roast and knead it entirely with the flour, salt and pepper (rub into the meat)
2. Then take a pan, oil it, and cook the outside of the roast until the outside is a dark pink
3. Place into crock pot then add 4 tbsp. butter and 10 pepperoncini. Close lid
4. In a separate bowl add 2 tbsp. mayonnaise, 2 tsp. apple cider vinegar, 1/2 tsp. dried dill, 1/4 tsp. paprika. Mix well
5. Add the sauce to the roast in the crockpot and spread it on top of the roast
6. Set the crock pot on low for 8 hours
7. Take the roast out of the pot and, using two forks, shred the roast into several pieces
8. Put the shredded roast back in the crockpot and mix well

Source — My Personal Recipe
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019