Spiced Beef

Ingredients

• Round steak
• 1 ounce of sodium nitrate
• 1 pound of brown sugar
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. Rub both sides of the round well with the sodium nitrate.
2. Rub in the brown sugar.
3. Mix the allspice, black pepper, cloves, and mace with salt.
4. Rub all with the salt mixture.
5. Let it stand for 30 days.
6. Turn it every other day, bathing it in the liquor that runs from it.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Spiced Beef

Ingredients

• Round steak
• 1 ounce of sodium nitrate
• 1 pound of brown sugar
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. Rub both sides of the round well with the sodium nitrate.
2. Rub in the brown sugar.
3. Mix the allspice, black pepper, cloves, and mace with salt.
4. Rub all with the salt mixture.
5. Let it stand for 30 days.
6. Turn it every other day, bathing it in the liquor that runs from it.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Baked Tomatoes

Ingredients:

• 1 dozen ripe tomatoes
• Bread (buttered, in small pieces)
• 1 spoon full of butter
• Pepper
• Salt
• Bread Crumbs
• Batter

Directions:

1. Scald and peel the tomatoes
2. Spread the batter around a shallow baking dish
3. Place the best peeled tomatoes along the bottom of the dish without breaking them
4. Place the pieces of bread in the spaces between each tomato
5. Mash and strain the remaining tomatoes and remove the hard parts
6. Mix the remaining tomatoes with the butter, pepper, and salt
7. Pour over the dish
8. Sprinkle bread crumbs over the dish
9. Bake for 30 minutes

                                                                                                                    -Source: Creole Cookery Book

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                    Louisiana Anthology

                                                                                                                                               June 7th, 2020