A Cold Dish For Lunch

Ingredients

• hard boiled egg
• veal
• pepper
• salt
• herbs
• bacon
• mace
• floured cloth

Directions

1. Cut hard boiled egg into thin slices.
2. Place them in the middle of the bowl.
3. Cut thin slices of veal.
4. Place the raw veal cuts around egg slices.
5. Mix salt, pepper, and herbs together and add as needed.
6. Add slices of bacon next on top.
7. Alternate veal and bacon until the bowl is full.
8. Season with a touch of mace.
9. Mash it down and cover it with a floured cloth.
10. Turn the bowl face down in a pot of hot water and let it boil for 2 hours.
11. Remove your dish and let it cool before eating.

Source — Creole Cookery Book
Prepared by Noah Beeson 

Louisiana Anthology
September 14, 2022

Croquets of Cold Meat

Ingredients

• meat of your choice
• piquante sauce
• bread
• capers
• mushrooms
• salt
• spices
• fine herbs
• egg
• grated bread
• butter

Directions

1. Boil or roast any meat or meats of your choice.
2. Mix them together, so they are clear of bones.
3. Make a hash out of the meats.
4. Mix meats with piquante sauce until very thick. (Note: if too thin add bread crumbs)
5. Boil it together with capers, mushrooms, salt, spices, and fine herbs.
6. Allow the dish to cool on a chopping board or dish.
7. Make balls out of the dish.
8. Press them flat.
9. Roll them in egg and grated bread.
10. Fry them in butter to brown them on both sides.

Source — Creole Cookery Book
Prepared by Noah Beeson
Louisiana Anthology
September 14, 2022

Boiled Flour

Ingredients

• 1 lb Flour
• Water

Directions

1. Tightly tie 1 lb of flour into a close linen cloth. 
2. Moisten with water and dredge with flour until a coating is formed to prevent water from entering the flour. 
3. Boil four to five hours. 
4. Allow to cool until solid. 

Source — New Orleans Cook Book.
Prepared by Rachel Stevenson
Louisiana Anthology
September 14, 2022

Unfermented Grape Wine

Ingredients

• Grapes 
• White Sugar

Directions

1. Add grapes to a kettle and heat until the skins burst.
2. Pour into a cheese cloth bag and allow the juice to drip out.
3. Add 1/2 pint of white sugar for 1 pint of juice.
4. Boil rapidly for 4 to 5 minutes.
5. Add to a bottle, cork tightly, and seal with wax or add into fruit jars. 

Source — New Orleans Cook Book.
Prepared by Rachel Stevenson
Louisiana Anthology
September 14, 2022

Chicken Salad

Ingredients

• Two cups shredded chicken 
• 1/2 cup mayonnaise 
• 1/4 tsp ground black pepper
• 1/2 cup of grapes 
• Two tbsp pineapple juice 
• 1/2 cup slivered almonds 

Directions

1. Begin by adding two cups of shredded chicken to a bowl.
2. Stir in 1/2 cup of mayonnaise and 1/4 tsp of black pepper. 
3. Slice 1/2 cup of grapes into halves, then add to bowl.  
4. Stir in 1/2 cup of slivered almonds and two tbsp of pineapple juice. 
5. Recommended to serve on crackers or on as a sandwich. 

Source — Susan Stevenson 
Prepared by Rachel Stevenson
Louisiana Anthology
September 14. 2022

Sponge Cake

Ingredients

• 4 eggs
• 1/2 cup sugar
• 1 lemon
• 1 cup flour
• 1 tbsp granulated sugar

Directions

1. Separate whites and yolks of 4 eggs.
2. After the whites of the eggs are stiff, beat in 1/2 cup of sugar for 5 minutes.
3. Grate the rind of the lemon. 
4. Add the grated rind of a lemon and the yolks to the mixture, then beat well together. 
5. Add 1 cup of flour, stirring in as lightly as possible. (Never beat a sponge cake after adding flour).
6. Add to baking pan and sprinkle a tablespoon of granulated sugar on top. 
7. Bake for 25 minutes in a moderate oven (350 - 375℉).

Source — New Orleans Cook Book.
Prepared by Rachel Stevenson
Louisiana Anthology
September 14, 2022

Custard Fruit Pie

 Ingredients

• Pie crust
• Flour
• Stewed fruit

Custard (enough for two pies)

• 2 eggs
• 1 cup of milk
• 1 cup of sugar

Directions

1. Make a good pie crust. Rub a little flour on it and lay it on your pie plates. 
2. To make the custard beat together eggs, milk, and sugar. Pour custard into the pie crust. 
3. On top of the custard put stewed fruit. 

Source — New Orleans Cook Book
Prepared by Morgan Setliff
Louisiana Anthology
September 14, 2022