To Pot Fish

Ingredients

• One tablespoon of salt
• One tablespoon of black pepper
• One tablespoon of allspice
• Fish
• Butter
• Walnut pickle vinegar
• Water

Directions

1. Clean fish.
2. Combine all spices and rub on the fish.
3. Butter bottom of a deep pan dish big enough to suit fish.
4. Place fish in the dish.
5. Add butter on top of each piece of fish.
6. Mix walnut pickle vinegar and water.
7. Pour over fish.
8. Bake in a slow oven.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

To Pot Fish

Ingredients

• One tablespoon of salt
• One tablespoon of black pepper
• One tablespoon of allspice
• Fish
• Butter
• Walnut pickle vinegar
• Water

Directions

1. Clean fish.
2. Combine all spices and rub on the fish.
3. Butter bottom of a deep pan dish big enough to suit fish.
4. Place fish in the dish.
5. Add butter on top of each piece of fish.
6. Mix walnut pickle vinegar and water.
7. Pour over fish.
8. Bake in a slow oven.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

Drop Biscuits

Ingredients

• One pound of flour
• Half pound of sugar
• Half pound of butter
• 5 eggs

Directions

1. Stir all ingredients together.
2. Drop mixed ingredients on to a tin sheet with a spoon.
3. Bake the biscuits in a quick oven.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb 2, 2019

Drop Biscuits

Ingredients

• One pound of flour
• Half pound of sugar
• Half pound of butter
• 5 eggs

Directions

1. Stir all ingredients together.
2. Drop mixed ingredients on to a tin sheet with a spoon.
3. Bake the biscuits in a quick oven.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb 2, 2019

Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020

Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020

Rice Paste

Ingredients

• Three ounces of butter
• One pounds of sugar
• Water 
• Flour

Directions

1. Rub three ounces of butter well into one pound of ground rice. 
2. Moisten the rice in water.
3. Roll it out with a little flour.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
February 2 , 2020