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

Cold Daube

 

Ingredients

• 
  Eight pounds of roast
• One pound of pork fat
• Four pigs feet
• Four calves feet
• Two beeves (cows) feet
• One red pepper (chopped)
• Three pints of vinegar

Directions

1. Cut the pork fat into thin slices.
2. Put all the meat into a pan, cover with vinegar, and let soak overnight.
3. Separate the calves and pigs feet from the mixture, take out the bones, and set aside in a separate pot.
4. Separately, slowly heat the calve and pig feet meat mixture, stir constantly. Once hot, set aside into a dish to cool rapidly.
5. Place the red pepper (chopped) in between the slices
   of pork fat.
6. Cover the pan of meat with water, boil slowly until everything is thoroughly cooked.

-Mrs. B.S. Story

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup (two sticks) of melted butter
• One tablespoon of salt
• One tablespoon of pepper
• One cup of lemon juice
   

Directions

1. Boil the eggs, once cooled take off the shells. Slice the eggs and set aside.
2. Combine sliced eggs with melted butter into a pot.
3. Add salt and pepper.
4. Stir all ingredients constantly while heating on the stove.
5. As you stir, add lemon juice.
6. Once the consistency becomes creamy and thick, the sauce is ready to serve. It is best served with fish or poultry.

-Mrs. J.T. Sawyer

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• Small box of truffles
• 1 small lemon
• 2 large tablespoons butter
• 1 large tablespoon flour
• 1 small teaspoon of eschallot or onion, minced
• 3/4 cup sweet (whole) milk

Directions

1. Drain mushrooms and truffles, mince as finely as possible, put in medium sized bowl.
2. Drain 1/2 of the lemon into the bowl of mushrooms and truffles, set to side.
3. Put 2 large tablespoons of butter in a saucepan.
4. After butter is hot, add 1 large tablespoon flour and 1 small teaspoon of minced eschallot or onion, stir continuously until golden.
5. Once golden, add 3/4 cup sweet (whole) milk, stir for 5 minutes to prevent lumping.
6. Once sauce is pasty, add the bowl of mushrooms and truffles, season with cayenne pepper and salt, drain other 1/2 of lemon into sauce, stir and let simmer for a few minutes.
7. The sauce can be made ahead of time, when ready to use place the vessel in bowling water until warm.

  — Mrs. R. Pritckard

Source — Creole Cookery Book

Prepared by Lacey Dupre

Louisiana Anthology
March 25, 2022