To Roast Beef in a Stove

Ingredients

• Salt
• Pepper
• Small onion (optional)
• Beef (pick a cut that roasts well)
• Hot water
• Flour

Directions

1. Get the oven hot.
2. Salt and Pepper the beef generously and throw in some onion if you like.
3. Put the beef either on a muffin or a trivet in a dripping tray and a pint of hot water.
4. Keep the oven hot and well closed, once the beef begins to bake baste it(pouring its drippings over the meat) using a long-handled spoon every 15 minutes.
5. Add hot water as the liquid in the pan wastes this also prevents the gravey from burning.
6. Cook it for 15 minutes per pound the meat weighs unless you want it very rare.
7. 30 minutes before removing it from the oven, cover it in flour then baste it and let it brown.
8. Once done remove the meat from the pan dredge it in some more flour and seasoning if needed
9. Add a cup of water into the gravy then let it boil once and then strain it into a container or gravy boat of your choice.

Source — La Cuisine Creole
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

To Roast Beef in a Stove

Ingredients

• Salt
• Pepper
• Small onion (optional)
• Beef (pick a cut that roasts well)
• Hot water
• Flour

Directions

1. Get the oven hot.
2. Salt and Pepper the beef generously and throw in some onion if you like.
3. Put the beef either on a muffin or a trivet in a dripping tray and a pint of hot water.
4. Keep the oven hot and well closed, once the beef begins to bake baste it(pouring its drippings over the meat) using a long-handled spoon every 15 minutes.
5. Add hot water as the liquid in the pan wastes this also prevents the gravey from burning.
6. Cook it for 15 minutes per pound the meat weighs unless you want it very rare.
7. 30 minutes before removing it from the oven, cover it in flour then baste it and let it brown.
8. Once done remove the meat from the pan dredge it in some more flour and seasoning if needed
9. Add a cup of water into the gravy then let it boil once and then strain it into a container or gravy boat of your choice.

Source — La Cuisine Creole
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Eggs and Rice

Ingredients

• Cajun Seasoning
• Boil in a Bag Rice
• 1 Egg

Directions

1. Boil Rice until finished and drain water
2. Beat and then scramble the egg on a skillet.
3. Once the egg is finished, then add rice and seasoning onto the skillet while it is still hot.
4. Mix ingredients thoroughly and it is ready for Consumption.

Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Eggs and Rice

Ingredients

• Cajun Seasoning
• Boil in a Bag Rice
• 1 Egg

Directions

1. Boil Rice until finished and drain water
2. Beat and then scramble the egg on a skillet.
3. Once the egg is finished, then add rice and seasoning onto the skillet while it is still hot.
4. Mix ingredients thoroughly and it is ready for Consumption.

Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021

Creole Sauce

Ingredients

• Worcestershire sauce, 1 tablespoonful
• Cayenne pepper, 1⁄4 teaspoonful
• Butter, 1 ounce
• Tomatoes 2
• Onions, 1 tablespoonful
• Parsley, 1 tablespoonful

Directions

1. Chop the tomatoes, onions and parsley very fine.
2. Boil all together 10 minutes and strain.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3,2021

Creole Sauce

Ingredients

• Worcestershire sauce, 1 tablespoonful
• Cayenne pepper, 1⁄4 teaspoonful
• Butter, 1 ounce
• Tomatoes 2
• Onions, 1 tablespoonful
• Parsley, 1 tablespoonful

Directions

1. Chop the tomatoes, onions and parsley very fine.
2. Boil all together 10 minutes and strain.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3,2021

Potato Salad

Ingredients

• Boiled Potatoes Sliced Thinly with a Flat Base
• Five Sliced Boiled Eggs
• Two Tablespoons of Sweet Pickle
• Whole allspice
• Two Tablespoons Salt and Pepper
• 2 Sablespoons of Prince of Wales Salad Sauce
• 2 Yolks (raw) and 1 Cooked
• 1 Tablespoon Worcester Sauce
• 1 Teaspoon Sugar
• Sweet Oil about 1 pint
• Lemon Juice

Directions

1. Mix sweet pickle,salt, and pepper thoroughly before making the dressing.
2. Then add Prince of Wales salad sauce, Worcester sauce, sugar, and sweet oil.
3. After mixing thoroughly, squeeze a few drops of lemon juice, and then add the whites beated stiff.
4. Pour the dressing on the potatoes, 1 spoonful or more at a time.
5. Mix well, and then garnish with eggs, pickles, etc.
6. According to your taste; stir the oil into the raw yolk as you do for mayonnaise dressing.
7. Then add the other ingredients.

Source — Creole Cookery Book
Prepared by Keelan Rucker
Louisiana Anthology
January 3, 2021