Cold Brisket of Beef

Ingredients

• Brisket
• Salt
• Pepper
• Sodium nitrate
• powder mace
• cloves
• allspice

Directions

1. Cut brisket from the bones and lay in it a large dish or pan.
2. Cover the brisket well with salt, pepper, and a little sodium nitrate. 
3. Once seasoned cover it in the dish or pan and let stand for several days.
4. Uncover the brisket after letting it sit for several days, then wipe off the dressing.
5. Once the old dressing is wiped off and place it on a clean dish.
6. Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
7. Sew it up tightly in a cloth and boil slowly all day and then serve it cold.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

 

Cold Brisket of Beef

Ingredients

• Brisket
• Salt
• Pepper
• Sodium nitrate
• powder mace
• cloves
• allspice

Directions

1. Cut brisket from the bones and lay in it a large dish or pan.
2. Cover the brisket well with salt, pepper, and a little sodium nitrate. 
3. Once seasoned cover it in the dish or pan and let stand for several days.
4. Uncover the brisket after letting it sit for several days, then wipe off the dressing.
5. Once the old dressing is wiped off and place it on a clean dish.
6. Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
7. Sew it up tightly in a cloth and boil slowly all day and then serve it cold.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

 

Stewed Smoked Beef

Ingredients

• Smoked Beef
• Fresh Butter
• Pepper
• 2-3 Beaten Egg Yolks

Directions

1. Chip the beef very thin and then put it into a skillet.
2. Add the pepper and the beaten egg yolks to the same skillet.
3. Let it stew until the beef is crisp and curled up.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

Stewed Smoked Beef

Ingredients

• Smoked Beef
• Fresh Butter
• Pepper
• 2-3 Beaten Egg Yolks

Directions

1. Chip the beef very thin and then put it into a skillet.
2. Add the pepper and the beaten egg yolks to the same skillet.
3. Let it stew until the beef is crisp and curled up.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

Duck Alfredo

 

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Duck Alfredo

 

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Roast Goose, With Sage And Onion

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021