Broiled Mackerel

Ingredients

• Salt
• 1 Mackerel
• Butter

Directions

1. Season mackerel with salt.
2. Soak salted mackerel over night in water.
3. Wipe mackerel dry in the morning.
4. Heat and grease the gridiron (grill) with bright coals.
5. Place mackerel on gridiron with flesh side down.
6. Cook mackerel until internal temperature is 140 degrees or the meat flakes when twisted.
7. Flip mackerel to skin side using a dish.
8. Butter the mackerel.
9. Serve mackerel hot.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Broiled Mackerel

Ingredients

• Salt
• 1 Mackerel
• Butter

Directions

1. Season mackerel with salt.
2. Soak salted mackerel over night in water.
3. Wipe mackerel dry in the morning.
4. Heat and grease the gridiron (grill) with bright coals.
5. Place mackerel on gridiron with flesh side down.
6. Cook mackerel until internal temperature is 140 degrees or the meat flakes when twisted.
7. Flip mackerel to skin side using a dish.
8. Butter the mackerel.
9. Serve mackerel hot.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 4, 2021

Chestnut Soup

Ingredients

• Lean Fresh Beef, Mutton, or Venison
• Cayenne Pepper
• Salt
• 1 Quart of Chestnuts
• Butter
• Flour

Directions

1. Thaw choice meat (Beef, Mutton, or Venison).
2. Season meat with cayenne pepper and salt.
3. Place meat in a pot adding slightly less than a quart of water per pound of meat.
4. Boil the meat until the meat drops from the bone.
5. Boil and peel 1 quart of chestnuts.
6. Strain pot of meat and place meat into a clean pot.
7. Roll bits of butter in flour.
8. Place chestnuts and floured butter into the pot of meat.
9. Boil the soup dish for 10 minutes.
10. Serve meal.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 3, 2021

Chestnut Soup

Ingredients

• Lean Fresh Beef, Mutton, or Venison
• Cayenne Pepper
• Salt
• 1 Quart of Chestnuts
• Butter
• Flour

Directions

1. Thaw choice meat (Beef, Mutton, or Venison).
2. Season meat with cayenne pepper and salt.
3. Place meat in a pot adding slightly less than a quart of water per pound of meat.
4. Boil the meat until the meat drops from the bone.
5. Boil and peel 1 quart of chestnuts.
6. Strain pot of meat and place meat into a clean pot.
7. Roll bits of butter in flour.
8. Place chestnuts and floured butter into the pot of meat.
9. Boil the soup dish for 10 minutes.
10. Serve meal.

Source — Creole Cookery Book
Prepared by James A. Bailey
Louisiana Anthology
January 3, 2021

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