A La Mode Beef

Ingredients

• 18 to 20 pounds of beef round
• 1 pound of bacon fat or corned pork
• Beef bone marrow
• 1/4 pound beef suet
• 2 bundles of herbs, parsley, thyme, and onions all finely chopped
• 2 large bunches of sweet marjoram and sweet basil
• 2 large nutmegs
• 1/2 ounce of cloves
• 1/2 ounce of mace
• 1 tablespoon of salt
• 2 glasses of Madeira wine (1/2 cup)

Directions

1. Remove the bone from the meat, fasten the opening with skewers, and tie the meat all around with tape (string).
2. Rub meat with salt all over.
3. Chop the marrow and beef suet together.
4. Grind 2 nutmegs into a powder.
5. Finely chop herbs
6. Pick the basil and marjoram from stalks and rub into a powder, making 4 tablespoons of each.
7. Blend all the seasonings together, adding salt and pepper.
8. Cut bacon fat into 2 inch long pieces.
9. Cut close, deep incisions all over the round of beef.
10. Put a little wine in each hole then add the season into each incision followed by a slip of bacon, be sure to press the bacon in hard, and add more season.
11. Put meat into a deep baking dish, pour the remainder of wine over it, cover and let stand till next morning. 
12. In the morning add some water into the dish and garnish with parsley, bake or stew in oven for at least 12 hours. 
13. Enjoy it while it is hot.

— Unknown

Source — Creole Cookery Book
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

"Wilted Lettuce"

 

Ingredients                                                                        

• Two bunches of green leaf lettuce, washed, squeezed and cut
• One small onion, sliced
• Four hardboiled eggs, sliced
• Two tbsp. of mayo
• One pound of bacon fried crisp, reserve drippings
• White vinegar to taste

Directions

1. Wash lettuce and squeeze out excess water. Ball lettuce in your hand as much as you can hold at a time and cut lettuce in strips. Place cut lettuce in a large bowl.
2. Place mayonnaise in lettuce.
3. Fry bacon and reserve drippings.
4. Soften onions in bacon grease adding to lettuce once softened.
5. Boil eggs and slice into lettuce. 
6. Add vinegar to taste. More can be added later.
7. Pour hot bacon drippings over lettuce to wilt and mix ingredients thoroughly.  Serve with homemade cornbread or fried catfish with a side of white beans and rice with fresh radishes. 

Source — Family Recipe
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Lemon Cheese Cakes, 182

 

Ingredients                                                                

• Grated oily rind of three fresh lemons
• One-fourth pound sugar loaf
• One-half pound fresh butter
• Six egg yolks
• Puff paste

Directions

1. Grate with care the oily rind of three fresh lemons. 
2. Rub this with one-fourth pound sugar loaf, until perfectly incorporated with sugar.
3. Then add by degrees, one-half pound of good fresh butter. 
4. Beat very light the yolks of six eggs. 
5. Mix all well together. 
6. Then line a dish with puff paste, and put in the above nature.
7. Bake three-quarters of an hour and serve hot.

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Mince Meat, 181

Ingredients

• One fresh beef tongue, boiled and chopped very fine
• Two pounds of suet
• Four pounds of raisins
• Two pounds of Sultana plums
• Three pounds of currants, washed and dried
• Two pounds of white sugar
• One pint of brandy
• One bottle of wine
• Nutmeg, to taste
• Cinnamon, to taste
• Mace, to taste
• Allspice, to taste
• Day of baking the pie, add a few apples, cut up very fine

Directions

1. Line the dish with light paste, covering the top with the same. 
2. Bake in a moderate oven.
3. The ingredients must be well mixed together and kept in a closely covered jar. 

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Baked Apple Dumpling, 181

Ingredients

• Large cooking apples
• Pie paste
• Nutmeg
• Sugar
• Butter

Directions

1. Prepare apples, pare and core. (Be careful to not to make holes through.)
2. Enclose each in the usual pie paste. Place in a pan.
3. Fill apples with a little nutmeg, butter and sugar. Leave the tops of apples open. 
4. Flute with fingers the top of the crust.
5. This is an ornamental dish when baked. Eat with hard sauce.

Source — Creole Cookery Book

Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Picadillo

 

Ingredients

• 1 pound of ground beef 
• 1/2 cup of diced onion 
• 1 diced green bell pepper 
• 2 cups of peeled diced potatoes 
• 8 ounces of tomato sauce 
• 1 tablespoon of minced garlic 
• 1 teaspoon of salt 
• 1 1/2 cups of beef broth 
• 1 bay leaf 
• 1 teaspoon of bijol seasoning 
• 1/2 teaspoon chili powder 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• White rice 
• Flour tortillas 

Directions

1. In a large skillet over medium add 1 pound of ground beef and cook until mostly brown.
2. Once the beef is mostly brown, drain the grease from the skillet and return the skillet back to the heat.
3. Add in the minced garlic, diced green bell pepper, and diced onion to the skillet. 
4. Continue to cook until the onion and bell peppers are softened. 
5. Pour in the tomato sauce and beef broth to the skillet. 
6. Add the salt, cumin, bijol, coriander, chili powder, and bay leaf to the skillet. 
7. Bring mixture up to a simmer and cover the skillet and let it cook for 10 minutes. 
8. Remove the lid and continue to cook until the potatoes are softened and liquid is absorbed. 
9. Serve with white rice and flour tortillas. 

Source — House of Yumm
Prepared by Alexa Martinez
Louisiana Anthology
March 25, 2022

Banana Bread

Ingredients

• One cup of butter (two sticks) softened
• One and a half cups of sugar
• Two eggs
• Four mashed bananas
• One teaspoon of vanilla extract
• Four tablespoons of buttermilk (can be substituted for whole milk or almond milk)
• Two cups of flour
• One and a half teaspoons of baking soda
• One teaspoon of salt

Directions

1. Mix butter and sugar together until consistency is creamy.
2. Add eggs, bananas, vanilla, and milk together., Mix well.
3. In a separate bowl mix flour, baking soda, and salt.
4. Blend the dry mixture (step three) into the wet mixture (step two).
5. Line a large loaf pan with cisco and flour. Cover the bottom with wax paper for easy removal.
6. Bake for sixty to eighty minutes at three-hundred fifty degrees Fahrenheit.
7. Let loaf cool in the pan for fifteen minutes. Transfer banana bread loaf onto a cooling rack.

Source — Mel's Original Recipe
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022