Roast Fowls

Ingredients

• One whole fowl
• One tablespoon of butter
• One-half tablespoon of black pepper

Directions

1. Thoroughly clean the fowl.
2. Place butter inside the fowl.
3. For an average-sized fowl, roast for 20 minutes or 45 minutes for a large fowl.
4. Serve with a choice of bread sauce, parsley and butter, or egg sauce.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
June 24, 2021

Roast Fowls

Ingredients

• One whole fowl
• One tablespoon of butter
• One-half tablespoon of black pepper

Directions

1. Thoroughly clean the fowl.
2. Place butter inside the fowl.
3. For an average-sized fowl, roast for 20 minutes or 45 minutes for a large fowl.
4. Serve with a choice of bread sauce, parsley and butter, or egg sauce.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
June 24, 2021

Funnel Cakes

Ingredients

• 1 quart of milk
• 1 tablespoon of yeast
• 2 eggs
• Flower
• Salt

Directions

1. Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
2. Set it to rise at night for breakfast.
3. Bake on the griddle as buckwheat cakes. Stiring is not necessary.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Funnel Cakes

Ingredients

• 1 quart of milk
• 1 tablespoon of yeast
• 2 eggs
• Flower
• Salt

Directions

1. Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
2. Set it to rise at night for breakfast.
3. Bake on the griddle as buckwheat cakes. Stiring is not necessary.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Beef a la Daub

Ingredients

• 2 teaspoons of allspice
• 12 peeled onions
• Fat steak
• Salt
• Pepper
• Flour
• 1 pint of water
• Parsley
• Thyme
• Bay leaves
• Flour
• Garlic (optional)

Directions

1. Get a fat steak, wash, salt, and pepper it, and lard it all over.
2. Pierce it through with a knife and slip in thin pieces of raw middling.
3. Flour it and brown it well in a spider.
4. Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
5. Brown the meat.
6. Add 1 pint of water (and garlic if desired).
7. Stew togehter for 4 hours.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Beef a la Daub

Ingredients

• 2 teaspoons of allspice
• 12 peeled onions
• Fat steak
• Salt
• Pepper
• Flour
• 1 pint of water
• Parsley
• Thyme
• Bay leaves
• Flour
• Garlic (optional)

Directions

1. Get a fat steak, wash, salt, and pepper it, and lard it all over.
2. Pierce it through with a knife and slip in thin pieces of raw middling.
3. Flour it and brown it well in a spider.
4. Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
5. Brown the meat.
6. Add 1 pint of water (and garlic if desired).
7. Stew togehter for 4 hours.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Calf Head Balls

Ingredients

• 1/2 lbs beef or veal
• 2 slices of salt pork 1 inch thick
• 6 small onions
• 1 tablespoon of sweet marjoram
• 1 tapblespoon of nutmeg
• 1 teaspoon black pepper
• 2 teaspoons of powdered mace
• 8 eggs
• 3 sifted crackers
• 1/2 cup of wine
• 1/4 cup of butter
• 2 tablespoons of salt
• Flour
• Lard

Directions

1. Chop 1/2 lbs of beef or veal with 2 slices of salt pork.
2. Add some of the lights and liver, 6 small onions, 1 tablespoon of sweet marjoram, 1 tablespoon of nutmeg, 1 teaspoon black pepper, 2 teaspoons of powdered mace, 2 teaspoons of cloves, 8 eggs, 3 sifted crackers, 1/2 cup of wine, 1/4 cup of butter, and 2 tablespoons salt.
3. Mix all well.
4. Roll the mixture into desired sized balls.
5. Fry slowly in lard.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021