Veal loaf

Ingredients

• 3 pounds of veal
• 2 slices of salt pork
• 2 eggs
• 2 Boston crackers
• 1 teaspoon of salt
• 2 teaspoons of pepper
• 1/4 nutmeg

Directions

1. Chop veal and salt pork into fine pieces
2. Mix eggs until well beaten
3. Finely roll Boston crackers
4. Add salt, pepper, and nutmeg
5. Mix well
6. Bake 2 1/2 to 3 hours
7. Serve cold sliced

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Veal loaf

Ingredients

• 3 pounds of veal
• 2 slices of salt pork
• 2 eggs
• 2 Boston crackers
• 1 teaspoon of salt
• 2 teaspoons of pepper
• 1/4 nutmeg

Directions

1. Chop veal and salt pork into fine pieces
2. Mix eggs until well beaten
3. Finely roll Boston crackers
4. Add salt, pepper, and nutmeg
5. Mix well
6. Bake 2 1/2 to 3 hours
7. Serve cold sliced

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
July 30, 2019

Corn Beef

Ingredients

• Eye of round
• Sodium nitrate
• Common salt

Directions

1. Rub the eye of round with sodium nitrate, then with common salt.
2. If making in the winter, rotate the eye of round once daily, for a total of ten days. It takes longer during the colder months.
3. If making in the summer, rotate the eye of round twice daily, for a total of 5 days. It requires less time during the warmer months.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Corn Beef

Ingredients

• Eye of round
• Sodium nitrate
• Common salt

Directions

1. Rub the eye of round with sodium nitrate, then with common salt.
2. If making in the winter, rotate the eye of round once daily, for a total of ten days. It takes longer during the colder months.
3. If making in the summer, rotate the eye of round twice daily, for a total of 5 days. It requires less time during the warmer months.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019