Stewed Irish Potatoes

Ingredients

• Six potatoes
• 1/2 cup of sweet milk
• Salt
• Pepper
• Chopped parsley
• A tablespoon of butter
• A teaspoon of flour

Directions

1. Wash, peel and slice the potatoes then put them in cold water for five minutes.
2. Place the potatoes in a stew pot over a fire covered in cold water and cook until tender.
3. Drain the water and top the potatoes with 1/2 of sweet milk.
4. Season with a little salt, pepper, and parsley.
5. Thicken potatoes with butter and a teaspoon of flour, beating them carefully to prevent lumps.
6. Continue to stew for a few moments and them serve in a covered dish.

Source — La Cuisine Creole
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Stewed Irish Potatoes

Ingredients

• Six potatoes
• 1/2 cup of sweet milk
• Salt
• Pepper
• Chopped parsley
• A tablespoon of butter
• A teaspoon of flour

Directions

1. Wash, peel and slice the potatoes then put them in cold water for five minutes.
2. Place the potatoes in a stew pot over a fire covered in cold water and cook until tender.
3. Drain the water and top the potatoes with 1/2 of sweet milk.
4. Season with a little salt, pepper, and parsley.
5. Thicken potatoes with butter and a teaspoon of flour, beating them carefully to prevent lumps.
6. Continue to stew for a few moments and them serve in a covered dish.

Source — La Cuisine Creole
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Shrimp Pie

Ingredients

• Two slices of bread
• 1 lb of picked shrimp
• Two glasses of wine
• One tablespoon of butter
• Salt
• Pepper
• Nutmeg
• Mace

Directions

1. Cut the crust off the bread and make into paste with the 2 glasses of wine.
2. Add one tablespoon of butter and season with salt, pepper, nutmeg, and mace to your liking.
3. Mix the shrimp with the bread paste and bake in a dish or shells.
4. The wine may be omitted and the bread may be grated.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Shrimp Pie

Ingredients

• Two slices of bread
• 1 lb of picked shrimp
• Two glasses of wine
• One tablespoon of butter
• Salt
• Pepper
• Nutmeg
• Mace

Directions

1. Cut the crust off the bread and make into paste with the 2 glasses of wine.
2. Add one tablespoon of butter and season with salt, pepper, nutmeg, and mace to your liking.
3. Mix the shrimp with the bread paste and bake in a dish or shells.
4. The wine may be omitted and the bread may be grated.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Fried Cod Fish

Ingredients

• One Cod Fish
• Bread crumbs
• One egg yolk
• Salt and pepper
• Lard

Directions

1. Cut cod into 1 inch slices and dry with a towel then season with salt and pepper.
2. Beat the egg yolk and dip each slice of fish into the egg.
3. Coat each fish in the bread crumbs and lay them into boiling lard and fry until they turn a nice brown.
4. Drain off the fat from each slice and serve while hot.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
December 07, 2019

Fried Cod Fish

Ingredients

• One Cod Fish
• Bread crumbs
• One egg yolk
• Salt and pepper
• Lard

Directions

1. Cut cod into 1 inch slices and dry with a towel then season with salt and pepper.
2. Beat the egg yolk and dip each slice of fish into the egg.
3. Coat each fish in the bread crumbs and lay them into boiling lard and fry until they turn a nice brown.
4. Drain off the fat from each slice and serve while hot.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
December 07, 2019

Baked Red Fish

Ingredients

• One red fish
• One stick of butter
• Parsley
• Onion
• Allspice
• Flour

Directions

1. Clean fish, take off fins and tail.
2. Cut into 4 or 5 pieces.
3. Use a deep dish.
4. Chop parsley and onion very fine.
5. Add a few slices of butter, parsley and onion in the deep dish.
6. Season fish with pepper and salt.
7. Then flour it.
8. Continue to layer until dish is full.
9. Bake for one hour at 350 degrees. 

Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019