Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019

Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

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

Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

Source — The Creole Cookery Book
Prepared byAllen 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