Roast Beef and Yorkshire Pudding

Ingredients

• Rib roast 
• Beef suet 
• 3 eggs 
• 1 pint sweet milk 
• 3 rounded tablespoons of flour 
• salt and pepper

Directions

1. Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet.
2. On top and around in pan place pieces of suet.
3. With these drippings baste every ten minutes, adding no water at all.
4. For rare beef, allow 15 minutes to the pound; well done, 20 minutes.
5. Within 20 minutes of serving remove roast.
6. Pour all drippings into a can for future use except about two tablespoonful. 
7.  Into the two tablespoons pour the pudding. 
8. For the pudding, beat three eggs together well.
9. To this add a pint of sweet milk.
10.  Add 3 rounded tablespoons of flour measured before sifting.
11.  Add salt and pepper to taste.
12. Cook until set.
13. Cut in squares and serve around roast. 

This is the real old English roast-beef, and if basted properly, is very delicious.

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Onion Soup

Ingredients

• Three medium sized onions
• 1 pint sweet milk 
• butter
• salt and pepper
• toast  

Directions

1. Fry three medium sized onions in butter, a light brown color.
2. Pour sweet milk into a granite boiler and place upon stove.
3. When it comes to a boil pour in the onions.
4. Season with butter, pepper, and salt.
5. Serve with toast.

Source — New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Cake and Sauce

 Ingredients

    Cake

• 2 cups sugar
• 1 cup butter
• 1 cup milk
• 4 eggs 
• 3 1/2 cups of flour 
• 1 teaspoon vanilla extract 
• 2 teaspoons Dixie baking powder 

      Sauce

• 2 eggs 
• 3 tablespoons of powered sugar
• 3 tablespoons of milk
• 1 teaspoon of vanilla 

Directions

1. Beat butter and sugar to a cream.
2. Add yolks of eggs, milk, and flavoring. 
3. Add flower reserving two tablespoonfuls.
4. Add whites of eggs. 
5. Put baking powder in reserved flour and add to cake.
6. For the sauce, lightly beat the whites of two eggs.
7. Add 3 tablespoons of powered sugar. 
8. Add yolks of eggs, milk, and vanilla.
9. Prepare immediately before serving. 

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Grilled Duck Wraps

Ingredients

• 1 pound of thick cut bacon 
• 2 pounds duck breast
• 12 ounces cream cheese 
• Whole jalapeños 

Directions

1. Cut duck breast into strips, soak in saltwater to pull remaining blood from meat. 
2. Core jalapeños and cut in half long ways. 
3. Fill jalapeños with cream cheese and place breast strip onto cream cheese
4. Wrap in bacon and secure with toothpicks.
5. Grill until bacon is cooked to your likeness. 

                                                            

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Cold or Hot Slaw

Ingredients

• 1 egg
• 1 tablespoon of dry mustard
• 2 tablespoons of sugar 
• Salt to taste
• 1/2 head of medium sized white cabbage
• Vinegar (enough to moisten the cabbage)

Directions

1. Chop cabbage finely. 
2. Mix vinegar and finely chopped cabbage. 
3. Mix dry mustard with egg, beat up well. 
4. Combine all ingredients into pot and place over fire. 
5. When the slaw comes to a boil pull off and serve hot or cold. 

Source — New Orleans Cook Book
Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

How to Flavor a Tenderloin Steak

Ingredients

• Tenderloin Steak 
• Whole Lemon 
• Cajun Seasoning 
• Round Steak

Directions

1. Season tenderloin and round steak with Cajun seasoning. 
2. Broil tenderloin and round steak. 
3. Pull tenderloin and round steak and let rest on plate. 
4. While tenderloin still warm cut lemon in half and squeeze over. 

Source — New Orleans Cook Book
Prepared by Dylan Gray 
Louisiana Anthology
July 18, 2022

Scollopped Oysters

Ingredients

• 1/4 cup of butter 
• 1 cup of cracker crumbs 
• One dozen oysters
• Pepper and salt for taste

Directions

1. Melt butter and mix with cracker crumbs. 
2. Mix 1/4 cup of cracker and butter mixture with 1/2 of the oysters. 
3. Add the rest of the crumb mixture with the rest of the oysters and bake at 350 for 30-40 minutes. 

Source —New Orleans Cook Book

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022