Venison (The Haunch)

 

Ingredients

• 1 Venison Haunch
• 2 cups of Milk
• 4 Tbs Butter
• 4 Tbs flower
• 2 Tbs Currant jelly

Directions

1. Take the haunch of venison and wash it in warm milk and water, then dry with a clean cloth.
2. Wrap the whole haunch in butcher paper, well greased in fresh butter.
3. Place the haunch in a roasting pan and cook for 3 1/4-4 hours, basting as much as possible. 
4. Remove the paper when finished and sift flour over the meat to produce a froth.
5. Take out the meat, pour out the froth for gravy and serve alongside come currant jelly.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Venison (The Haunch)

 

Ingredients

• 1 Venison Haunch
• 2 cups of Milk
• 4 Tbs Butter
• 4 Tbs flower
• 2 Tbs Currant jelly

Directions

1. Take the haunch of venison and wash it in warm milk and water, then dry with a clean cloth.
2. Wrap the whole haunch in butcher paper, well greased in fresh butter.
3. Place the haunch in a roasting pan and cook for 3 1/4-4 hours, basting as much as possible. 
4. Remove the paper when finished and sift flour over the meat to produce a froth.
5. Take out the meat, pour out the froth for gravy and serve alongside come currant jelly.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Chocolate Chip Waffles

Ingredients

• 3 eggs
• 4 cups of flour
• 2 teaspoons of baking soda
• 1/2 cup of milk chocolate chips 
• 2 teaspoons of olive oil
• 1 1/2 cup of milk
• 2 tablespoons of sugar
• 1/2 cup of melted butter

Directions

1. First add the dry ingredients together, 4 cups of flour, 2 teaspoons of baking soda, and 2 tablespoons of sugar.
2. Mix dry ingredients well.
3. Now add 3 eggs, 1/1/2 cup of milk, and 1/2 cup of melted butter.
4. Once separate ingredients are mixed well, begin to add the wet ingredients to the dry ingredients slowly. While mixing slowly.
5. Add 2 teaspoons of olive oil and 1/2 cup of milk chocolate chips to the batter once mix is thoroughly mixed.
6. Begin to the pour waffle batter into waffle griddle.

Source — Creole Cookery Book
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Chocolate Chip Waffles

Ingredients

• 3 eggs
• 4 cups of flour
• 2 teaspoons of baking soda
• 1/2 cup of milk chocolate chips 
• 2 teaspoons of olive oil
• 1 1/2 cup of milk
• 2 tablespoons of sugar
• 1/2 cup of melted butter

Directions

1. First add the dry ingredients together, 4 cups of flour, 2 teaspoons of baking soda, and 2 tablespoons of sugar.
2. Mix dry ingredients well.
3. Now add 3 eggs, 1/1/2 cup of milk, and 1/2 cup of melted butter.
4. Once separate ingredients are mixed well, begin to add the wet ingredients to the dry ingredients slowly. While mixing slowly.
5. Add 2 teaspoons of olive oil and 1/2 cup of milk chocolate chips to the batter once mix is thoroughly mixed.
6. Begin to the pour waffle batter into waffle griddle.

Source — Creole Cookery Book
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Hoe Cake

 

Ingredients

• Three spoonful's of hominy
• 2 spoonful's of rice flour
• Butter
• Milk

Directions

1. Add 3 spoonful's of hominy and 2 spoonful's of rice flour in a bowl. 
2. Add in a little butter and milk until soft.
3. Bake on a griddle or hoe.

Source — Creole Cookery Book 
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Hoe Cake

 

Ingredients

• Three spoonful's of hominy
• 2 spoonful's of rice flour
• Butter
• Milk

Directions

1. Add 3 spoonful's of hominy and 2 spoonful's of rice flour in a bowl. 
2. Add in a little butter and milk until soft.
3. Bake on a griddle or hoe.

Source — Creole Cookery Book 
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Ducks a la Mode

 

Ingredients

• 2 Ducks
• 1/2 pint of Gravy
• 1/4 pint of Red Wine
• 2 Shallots
• 1 Anchovy
• 4 Tbs Butter
• 2 Tbs flower
• 2 Tbs Sweet herbs

Directions

1. Take 2 Ducks and cut them into quarters.
2. Brown the butter in a pan, and fry the ducks.
3. Pour off the fat and add in the flour. 
4. Add in the gravy, red wine, shallots, anchovy, and sweet herbs. Let simmer for 15 minutes.
5. Take out the herbs, and skim off the grease. Let the sauce become thick, add more flour if necessary, and garnish with lemon.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021