Cold Meat, to serve

 Ingredients 

• Cold roast beef
• Gravy
• 2 tablespoons of wine or catsup
• Water
• Butter
• Browned flour
• Sliced leek (optional)
• Parsley (optional)

Directions

Gravy

1. Add hot water, a good bit of butter, and wine or catsup into a pot.
2. Add a spoonful of browned flour into the pot.
3. Let it stew gently.
4. Add it on top of meat.

Meat

1. Cut cold roast beef into slices.
2. Put slices onto a plate.
3. Pour enough gravy to cover the meat.

• If liked, add sliced leek and parsley.
• Good served with mashed potatoes

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Maigre, without Meat

Ingredients

• ½ lb butter
• 6 onions
• 2 heads of celery
• ½ head of white cabbage
• Parsley
• 3 rolled crackers
• 8 cups of milk and/or water
• 2 eggs

Directions

1. Melt butter in a stewpan.
2. Slice and chop onions, celery, white cabbage, and parsley.
3. Add chopped onions, celery, white cabbage, and parsley into the stewpan.
4. Let boil for 20 minutes.
5. Stir in rolled crackers.
6. Boil 8 cups of water or milk. If desired, mix the milk and water to your liking just as long as you only use 8 cups.
7. Add boiled water and/or milk to the stewpan.
8. Allow to boil up gently for 30 minutes.
9. Take off the stove.
10. Beat eggs well and add to stewpan.
11. Immediately after adding the eggs.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Broth, Chicken

Ingredients

• Young fowl

• 4 cups of cold water

• Salt

• Head of lettuce

• Chervel

• 2 tablespoons pearl barley

Directions

1. Cut the fowl into 4 pieces.
2. Wash pieces well with cold water.
3. Fill a stewpan with 4 cups of cold water.
4. Place fowl pieces into the water-filled stewpan.
5. Put a pinch of salt into the stewpan.
6. Boil the chicken until it is skimmed well.
7. Chop up the head of lettuce.
8. Add the white head of the lettuce to the boiling water.
9. Add a handful of chervil to the boiling water.
10. Boil the broth for 1 hour.
11. Strain broth into a bowl.
12. Add the 2 tablespoons of pearl barley.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Melon Mangoes

Melon Mangoes

Ingredients

• Late, smaller than a teacup, smooth, green melons
• Horseradish
• Very small cucumbers
• Nasturtiums
• Small white onions
• Mustard seed
• Whole pepper
• Cloves
• All spices

Directions

1. Cut out a piece from the stem end large enough to allow you to take the seeds from the Mangos.
scrape out all the soft part
2. cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
3. scrape out all the soft part
4. Cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
5. Prepare the following stuffing: sliced horseradish, very small cucumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves and allspice; scald the pickles and cull them.
6. Rinse the melons in cold water, then wipe each one dry and fill it.
7. Put a cucumber, one or two small onions, with sliced horseradish and mustard seed, into each melon.
8. Put on the piece belonging to it and sew it with a coarse needle and thread.
9. Lay them in a stone pot or wooden vessel, the cut side up.
10. Strew over them cloves and pepper, make the vinegar (enough to cover them) boiling hot, and put it over them.
11. Cover with a folded towel; let them stand one night, then drain off the vinegar.
12. Make it hot again and pour it on, covering as before.
13. Repeat this scalding four or five times, until the mangoes are a fine green; three times is generally enough.
14. Be sure the melons are green and freshly gathered.
15. The proper sort are the last on the vines, green and firm.
16. If you wish to keep them till the next summer, choose the most firm, put in a jar and cover with cold fresh vinegar. 
17.  Tie thick paper over them.

Source — La Cuisine Creole
Prepared by F. F. hansell & Bro., Ltd
Louisiana Anthology
July 16, 2019

Tomato Soup with Vegetables. Very Fine

 

Tomato Soup with Vegetables. Very Fine. 

Ingredients

• Three carrots
• Three heads of celery
• Four onions
• Two turnips
• Butter
• Slice of ham
• Soup stock

Directions

1. Cut small, three carrots, three heads of celery, four onions and two turnips
2. Put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of water.
Let them simmer gently for an hour.
3. Then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock. (made by boiling a beef bone in three quarts of water until the meat is tender).
4. Let all boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole peppers.
5. Cook for another hour or so.
Strain through a sieve or coarse cloth.
6. Serve with toasted or fried bread cut in bits in the tureen. This is an elegant family soup, particularly nice in summer when the vegetables are fresh.

Source — La Cuisine Creole
Prepared by F.F. Hansell & Bro.,Ltd.
Louisiana Anthology
July 16, 2019

Baked Parmesan Yellow Squash

Ingredients

• Two medium-sized yellow summer squash
• Garlic salt & freshly ground black pepper
• Half a cup of freshly grated Parmesan cheese

Directions

1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. 
2. Line a baking sheet with foil or parchment paper.
3. Wash and dry the squash, and then cut each one into ¼-inch thick slices. 
4. Arrange the squash rounds on the prepared pan, with little to no space between them.
5. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. 
6. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
7. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. 
8. Serve immediately.

Source — Five Heart Home
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Boiled Pudding

Ingredients

• One cup suet chopped fine
• One cup of raisins cut in half
• Two cups flour
• One cup milk
• One cup sugar
• A little nutmeg
• A little salt
• One teaspoon of Dixie yeast powder

Directions

1. Mix together in a bowl 1 cup suet chopped fine, 1 cup of raisins cut in half, 2 cups flour, 1 cup milk, 1 cup sugar, a little nutmeg, a little salt, and 1 teaspoon Dixie yeast powder. 
2. Grease and flour a tin bucket. 
3. Put the pudding in and boil hard for 2 hours. 
4. Serve with a rich sauce.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022