Green Corn on the Cob

Ingredients

• 4 to 8 ears of fresh corn, husks and silks removed
• Salt to taste

Directions

1. Get the green corn as fresh from the field as possible. 
2. If you desire it boiled on the cob (when it is silked) you must throw is into boiling and salted water.
3. Corn requires only fifteen minutes boiling; too long boiling takes out the sweetness from the grain. 

Source — La Cuisine Creole
Prepared by Caroline Cone
Louisiana Anthology
March 28, 2022

Pickled Oysters

Ingredients

• 2 dozen large oysters
• 1 tbsp. of butter
• 1/2 cup of vinegar
• 1 tbsp. of mace
• 1 dozen cloves
• 1 tsp. of allspice (or 1 tsp. of pepper)
• 1 tsp of sweet oil

Directions

1. Take fine, large oysters and put them over a gentle fire in their own liquor.
2. Add a small lump of butter to each hundred oysters.
3. Let the oysters boil for ten minutes. 
4. When they are plump and white, take them from their liquor with a skimmer and spread them on a thickly folded cloth.
5. When they are firm and cold, take half as much of their own liquor and half of good vinegar.
6. Warm the liquid mixture in a stone crock. Put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspice, and whole pepper alternately.
7. If to be kept, put them in glass jars with a little sweet oil on top. Stop them and seal tight. If kept in a cool place, they will be good for months.

Source — La Cuisine Creole
Prepared by Caroline Cone
Louisiana Anthology
March 27, 2022

Oyster Stuffing for Turkey

Ingredients

• 3 to 4 dozen oysters
• 1 cup of breadcrumbs
• 1 cup of beef suet
• 3 eggs
• salt to taste
• pepper taste
• 1 tbsp. of butter
• 1 tsp. of mace
• 1 pinch of cayenne pepper
• 3 tbsp. of cooking oil

Directions

1. Take three or four dozen nice, plump oysters and wash them.
2. Beard the oysters and add them to 1 cup of bread crumbs.
3. Chop up 1 cup of beef suet.
4. Combine the beef suet, salt, pepper, cayenne, mace and oyster mixture. Moisten the mixture with three eggs.
5. Force the meat into cakes and fry them. They are pretty laid around a turkey or chicken.

Source — La Cuisine Creole 
Prepared by Caroline Cone
Louisiana Anthology
March 27, 2022

Pigs in a Blanket

 

Ingredients

• One 8-oz. tube of crescent rolls.
• One 12-oz. package of mini cocktail wieners (or sliced sausage of choice).
• Four tablespoons of melted butter.
• Salt.

Directions

1. Heat oven to 375 degrees Fahrenheit. 
2. Unroll crescent sheets, tear where perforated. 
3. Place cocktail wiener or sausage on crescent sheet and roll snugly.
4. Place on cooking sheet, brush with melted butter, and lightly add salt.
5. Cook until golden brown, approximately 12 to 15 minutes. 

Source — Delish
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Dried Split-Pea Soup

 

Ingredients

• Beef bone of one-two pounds (or roast-beef bones and gravy).
• Slice of ham.
• Gallon of cold water.
• Two cups of split peas or white beans.
• Two carrots.
• Two turnips.
• Two large onions.
• Celery stalk.
• Thyme.
• Teaspoon of mixed black and red pepper. 

Directions

1. In a pot add the water, ham, beef bone, peas (or beans), and vegetables. 
2. When the vegetables are soft (approx. two hours), strain the soup.
3. Add salt to liking and place over heat for a few moments to boil.
4. Pour over toasted bread. 

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Veal Gravy

 

Ingredients

• One pound veal cutlet.
• Three slices of ham.
• Two tablespoons of lard.
• Three onions.
• Two carrots.
• Two parsnips.
• One head of celery.
• Cloves.
• Pint and a half of broth or water.
• One cup of mushrooms.

Directions

1. In a stewpan, add the veal, ham, and lard. Let them fry gently.
2. Before browning, add the sliced onions, carrots, parsnips, celery, and a few cloves.
3. Cook till lightly browned and add the broth or water. 
4. Cook for an hour and then add the mushrooms. 
5. Skim and strain. 

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Gombos, Okra

Ingredients

• One pound of beef.
• Half a pound of veal brisket.
• Thirty-six okra pods.
• One onion.
• One pod of red pepper.
• Half a gallon of water.

Directions

1. Combine the beef and brisket and chop into squares an inch thick.
2. Slice the okra pods, onion, and red pepper.
3. Combine together and fry till brown.
4. When brown, pour in the water. Add more water if needed.
5. Serve over rice.

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022