Green Pea Soup, without Meat, for Lent

Ingredients

• Two pints of green peas
• Two quarts of water
• Three onions
• Two heads of celery
• One carrot
• One turnip
• Salt
• One half tablespoon of butter

Directions

1. Boil the peas in two quarts of water until peas are very soft.
2. Chop the onions, celery, carrot, and turnip into small pieces.
3. When peas are very soft, add onions, celery, carrot, turnip, salt to taste, and butter to the peas and boil for two hours.
4. The peas may be boiled the day before, if desired. Dried peas may be substituted for green peas.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Green Pea Soup, without Meat, for Lent

Ingredients

• Two pints of green peas
• Two quarts of water
• Three onions
• Two heads of celery
• One carrot
• One turnip
• Salt
• One half tablespoon of butter

Directions

1. Boil the peas in two quarts of water until peas are very soft.
2. Chop the onions, celery, carrot, and turnip into small pieces.
3. When peas are very soft, add onions, celery, carrot, turnip, salt to taste, and butter to the peas and boil for two hours.
4. The peas may be boiled the day before, if desired. Dried peas may be substituted for green peas.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Rice Cakes

Ingredients

• One pint of rice
• One teacup (3/4 of a cup) of flour
• Two eggs, well beaten
• One pinch salt
• Milk
• One tablespoon butter

Directions

1. Boil the rice until soft.
2. Add rice to flour, eggs, salt, and enough milk to make a thick batter.
3. Add butter and bake on a hot griddle.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Veal Olives

Ingredients

• One fillet of veal
• Pepper (finely pounded)
• Salt (pinely pounded)
• Mace (finely pounded)
• Butter
• Bread crumbs

Directions

1. Slice veal into pieces 1/2 inch thick and 8 inches wide and long.
2. Sprinkle one side of each slice with pepper, salt, and mace.
3. Roll tightly and tie separately.
4. Simmer in stewpan with water and butter down to a brown gravy.
5. Before serving, sprinkle with bread crumbs and stew for one hour.

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

Veal Olives

Ingredients

• One fillet of veal
• Pepper (finely pounded)
• Salt (pinely pounded)
• Mace (finely pounded)
• Butter
• Bread crumbs

Directions

1. Slice veal into pieces 1/2 inch thick and 8 inches wide and long.
2. Sprinkle one side of each slice with pepper, salt, and mace.
3. Roll tightly and tie separately.
4. Simmer in stewpan with water and butter down to a brown gravy.
5. Before serving, sprinkle with bread crumbs and stew for one hour.

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

Rice Cakes

Ingredients

• One pint of rice
• One teacup (3/4 of a cup) of flour
• Two eggs, well beaten
• One pinch salt
• Milk
• One tablespoon butter

Directions

1. Boil the rice until soft.
2. Add rice to flour, eggs, salt, and enough milk to make a thick batter.
3. Add butter and bake on a hot griddle.

Source — La Cuisine Creole
Prepared by Austin Shelton
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