"Monica's" Way to Cook Fish

Ingredients

• Tautog or any stockfish
• Butter
• White wine
• Pepper
• Salt

Directions

1. Put the fish into a frying pan with some butter.
2. Let the fish fry until almost cooked, then add wine, pepper, and salt. Let all ingredients stew together. Do not add water!
3. Add more wine, pepper, and salt until gravy is made. 

Source —Cooking in Old Creole Days.

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

"Monica's" Way to Cook Fish

Ingredients

• Tautog or any stockfish
• Butter
• White wine
• Pepper
• Salt

Directions

1. Put the fish into a frying pan with some butter.
2. Let the fish fry until almost cooked, then add wine, pepper, and salt. Let all ingredients stew together. Do not add water!
3. Add more wine, pepper, and salt until gravy is made. 

Source —Cooking in Old Creole Days.

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

Tomato Sauce, Plain

Ingredients

• 12 tomatoes
• 3 crackers
• Salt
• Pepper

Directions

1. Peel and slice twelve tomatoes.
2. Pick out seeds.
3. Smash crackers and add to tomatoes.
4. Add salt and pepper to taste.
5. Stir twenty minutes.
6. Serve.

Source — La Cuisine Creole
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Tomato Sauce, Plain

Ingredients

• 12 tomatoes
• 3 crackers
• Salt
• Pepper

Directions

1. Peel and slice twelve tomatoes.
2. Pick out seeds.
3. Smash crackers and add to tomatoes.
4. Add salt and pepper to taste.
5. Stir twenty minutes.
6. Serve.

Source — La Cuisine Creole
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

To Cure Bacon

Ingredients

• 100 lbs. of meat
• 1 bushel of salt
• 1 lb. of brown sugar
• 2 ounces of common red pepper, coarsely beaten
• Salt
• Black Pepper

Directions

1. Rub meat with something harder than hand; and in packing it away, must be completely covered with the former preparation, have mixed an additional quantity of salt and pepper (say a handful of each), to stuff around the hocks.
2. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings 2 weeks.
3. Wash meat and hang, hams and shoulders hung by the large end.
4. Begin to smoke next day, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifferent used first.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021