Salad Dressing

 Ingredients

• 1 Tbsp butter
• 1 Tbsp dry mustard
• 2 eggs, well beaten
• pepper
• salt
• 8 tsp cider vinegar

Directions

1. Cream together butter and mustard.
2. Slowly stir in eggs.
3. Add vinegar.
4. Cook in double boiler, stirring continuously.
5. Pepper and salt to taste.

Source — New Orleans Cook Book

Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Gombo de Crabes (Crab Gumbo)

Ingrédients

• 12-15 crabes
• 1/2 lb de veau ou de volaille
• L'eau
• Jambon
• Farine
• Le beurre
• Riz

Les Directions

1. Coupez votre veau ou votre volaille en tranches. Commencez la cuisson dans une casserole sur le côté.
2. Faire du riz.
3. Eplucher les crabes et les faire revenir dans une poêle avec du beurre quelques minutes.
4. Faire un roux avec le beurre et la farine, ajouter de l'eau pour faire une sauce.
5. Verser la chair de crabe et le veau dans la sauce.
6. Faites frire du jambon et ajoutez-le au gombo.
7. Servir sur du riz.

Ingredients

• 12-15 Crabs
• 1/2 lb of veal or poultry
• Water
• Ham
• Flour
• Butter
• Rice

Directions

1. Cut your veal or poultry into slices. Start cooking in a pan on the side.
2. Make rice.
3. Peel crabs and brown in a pan with butter for a few minutes.
4. Make a roux with the butter and flour, add water to make a sauce.
5. Pour crab meat and veal into the sauce.
6. Fry some ham and add to gumbo.
7. Serve over rice.

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021

Whigs

 Ingredients

• 1/2 pound butter
• 1/2 pound sugar
• 6 eggs, well beaten
• 2 pounds flour
• 1 pint new milk
• salt
• 1 gill (1/2 cup) good yeast

Directions

1. Cream together butter and sugar.
2. Stir in eggs.
3. Sift in flour.
4. Add milk and a little salt.
5. Once mixed well, add yeast.
6. Bake in small tins or muffin rings.
7. Serve for breakfast or with tea.

Source — Creole Cookery Book
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Cold Hash

Ingredients

• One whole chicken
• Butter
• Pepper
• Salt

Directions

1. Boil whole chicken in large pot, until tender.
2. Take chicken out of pot and remove all bones.
3. Finely chop chicken.
4. Place chicken back in pot with just enough liquid to keep moist.
5. Season with butter, salt, and pepper.
6. Let it simmer for a few minutes.
7. Place in a dish to cool.

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Deer Chili

Ingredients

• Two pounds ground venison
  
• Six teaspoons chili powder
• One-half teaspoon oregano
• One teaspoon cumin
  
• One teaspoon cayenne pepper
• One teaspoon salt
• Four coves of minced garlic
• One large chopped onion
• One cup of beef broth
• One cup water
• Two cans diced tomatoes

Directions

1. Brown and crumble ground venison in a large pot.
2. Add oregano, cumin, cayenne pepper, salt, garlic, onion and bring to boil.
3. Reduce heat and add broth and tomatoes. 
4. Stir and cover. 
5. Let simmer for one-hour.
6. Serve.

Source — Casey A. Lambka
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

To Pickle Tongues

Ingredients

• Beef tongue
• 1 pound white salt
• 1 ounce sodium nitrate
• 1/2 pound coarse salt

Directions

1. Mix white salt, sodium nitrate, and coarse salt together to form pickle.
2. Place the tongue in the pickle and rub well.
3. Turn the tongue every day for two weeks.
4. The pickle mixture will cure several tongues; just add a little more white salt for each additional tongue.

Source — Creole Cookery Book
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Crabes Farcis (Dressed Crab)

Ingrédients

• Crabes
• Crème
  
• cuillère à café de beurre
• Chapelure
• Le sel
• Poivre

Les Directions

1. Ébouillanter les crabes avec de l'eau bouillante.
2. Nettoyez et retirez uniquement la chair de crabe qui est ferme et le jaune. Ne jetez pas la coquille.
3. Mélanger la crème, la viande et le jaune. Goûtez pour voir si amer.
4. Ajouter le beurre, la chapelure, le sel, le poivre dans le mélange.
5. Remettez dans la coquille et saupoudrez de chapelure.
6. Mettre au four jusqu'à coloration dorée.

Ingredients

• Crabs
• Cream
• Teaspoon of butter
• Bread crumbs
• Salt
• Pepper

Directions

1. Scald crabs with boiling water.
2. Clean and remove only the crab meat that is firm and the yolk. Do not discard the shell.
3. Put the cream, meat, and yolk together. Taste to see if bitter. 
4. Add butter, bread crumbs, salt, pepper into the mixture.
5. Place back into the shell and sprinkle with more bread crumbs. 
6. Place in oven until golden brown. 

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021