Roast Fowl

Ingredients

• 1 fowl
• Salt
• Black Pepper
• Bread sauce, egg sauce, or parsley and butter

Directions

1. Clean the fowl thoroughly
2. Roast for 20 minutes. Larger fowl may take up to 45 minutes.
3. Serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.
4. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 9, 2021

Roast Fowl

Ingredients

• 1 fowl
• Salt
• Black Pepper
• Bread sauce, egg sauce, or parsley and butter

Directions

1. Clean the fowl thoroughly
2. Roast for 20 minutes. Larger fowl may take up to 45 minutes.
3. Serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.
4. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 9, 2021

Paste

 

Ingredients

• 1 lb. flour
• Butter
• 6 lb. of beef suet
• Olive oil
• Salt
• Water

Directions

Prepare Beef Suet

1. Render the beef suet.
2. Strain the beef suet thought a hair sieve into a clean pan.
3. Add a bottle of olive oil.
4. Stir it well and put it into tightly covered jars stored in a cool place. Each jar should contain 3 lbs. of beef suet. No more than 2 jars should be prepared at a time for family use.

Paste

1. Dry and sift flour into a pan.
2. If necessary, wash the butter and work the water out.
3. Add 3/4 lb. of prepared suet, being careful to work it as little as possible.
4. Add salt to taste.
5. Moisten with cold water.
6. Transfer the paste to a flour paste board, which must be very clean.
7. Roll the paste away from you as quickly as possible.
8. Add 1/4 lb. of the suet in thin slices dusted with flour, between each rolling. The thinner it is rolled, the lighter the paste.
9. Place in pie plates or pudding.

Paste for Meat Pies

1. Sift 1 lb. of flour into a pan.
2. Make a hole in the middle of the flour.
3. Place 3/4 lb. of suet (not prepared - but with the skin stripped off) into the hole.
4. Pour a 1/2 pint of boiling water over it.
5. Sprinkle with flour.
6. Let stand for 1 hour to become cold.
7. Add a little salt.
8. Stir with a knife.
9. Turning it out on the board and dust well with flour.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 8, 2021

Paste

 

Ingredients

• 1 lb. flour
• Butter
• 6 lb. of beef suet
• Olive oil
• Salt
• Water

Directions

Prepare Beef Suet

1. Render the beef suet.
2. Strain the beef suet thought a hair sieve into a clean pan.
3. Add a bottle of olive oil.
4. Stir it well and put it into tightly covered jars stored in a cool place. Each jar should contain 3 lbs. of beef suet. No more than 2 jars should be prepared at a time for family use.

Paste

1. Dry and sift flour into a pan.
2. If necessary, wash the butter and work the water out.
3. Add 3/4 lb. of prepared suet, being careful to work it as little as possible.
4. Add salt to taste.
5. Moisten with cold water.
6. Transfer the paste to a flour paste board, which must be very clean.
7. Roll the paste away from you as quickly as possible.
8. Add 1/4 lb. of the suet in thin slices dusted with flour, between each rolling. The thinner it is rolled, the lighter the paste.
9. Place in pie plates or pudding.

Paste for Meat Pies

1. Sift 1 lb. of flour into a pan.
2. Make a hole in the middle of the flour.
3. Place 3/4 lb. of suet (not prepared - but with the skin stripped off) into the hole.
4. Pour a 1/2 pint of boiling water over it.
5. Sprinkle with flour.
6. Let stand for 1 hour to become cold.
7. Add a little salt.
8. Stir with a knife.
9. Turning it out on the board and dust well with flour.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 8, 2021

Buffalo Chicken

Ingredients

• Two pounds Chicken Drumsticks
• One tablespoon avocado oil
• One teaspoon paprika
• One teaspoon garlic powder
• One teaspoon onion powder
• half of a teaspoon of salt
• One 12-ounce bottle of Louisiana Original Wing Sauce

Directions

1. Preheat oven to 425 degrees. Spray baking sheet with non-stick spray.
2. Add all ingredients into a large Ziploc bag and seal.
3. Softly mash the chicken in the bag until thoroughly coated.
4. Place chicken on the baking sheet and cook for 45 minutes or until the inside is no longer pink.
5. Pour the bottle of sauce into a mixing bowl with drumsticks.
6. Cover the mixing bowl and shake until wings are coated.
7. Serve immediately.

Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Buffalo Chicken

Ingredients

• Two pounds Chicken Drumsticks
• One tablespoon avocado oil
• One teaspoon paprika
• One teaspoon garlic powder
• One teaspoon onion powder
• half of a teaspoon of salt
• One 12-ounce bottle of Louisiana Original Wing Sauce

Directions

1. Preheat oven to 425 degrees. Spray baking sheet with non-stick spray.
2. Add all ingredients into a large Ziploc bag and seal.
3. Softly mash the chicken in the bag until thoroughly coated.
4. Place chicken on the baking sheet and cook for 45 minutes or until the inside is no longer pink.
5. Pour the bottle of sauce into a mixing bowl with drumsticks.
6. Cover the mixing bowl and shake until wings are coated.
7. Serve immediately.

Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Parsnip Fritters

Ingredients

• Parsnips
• Four beaten eggs
• One pint of milk
• One tablespoon of flour
• Butter
• Lard

Directions

Batter

1.   Mix the eggs, milk, and flour in a bowl.

Parsnips

1. Boil lard in a frying pan.
2. Split and cut parsnips into pieces.
3. Put a large spoonful of butter and a spoonful of the batter over every piece of parsnip.
   
4. Place parsnips into the frying pan with lard.
5. Cook until parsnips are golden brown and crispy.
6. When done, drain lard and serve parsnips hot as breakfast or dinner.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021