Corn Battered Bread

Ingredients

• Cornmeal.
• Eggs.
• Flour.
• Salt.
• Butter.
• Baking Soda or Yeast Powder. *optional

Prepare

• Preheat oven to 350 degrees.
• Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them together.
• Make a batter with four eggs, and a cup of milk.
• If yeast powder is used, sift it in the flour.*optional
• If baking soda is used, put it in the milk.*optional

Direction

• Stir in the flour and meal into the milk and eggs to make it a soft batter.
• Some use yeast powder or soda with this batter, but that is a matter of taste.
• Bake in small tins for breakfast for 20 minutes.*optional
• Allow bread to cool before cutting.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

To Broil A Chicken

Ingredients

• Chicken (Breast).
• Salt.*optional
• Pepper.*optional

Prepare

• Clean Chicken; pat dry.
• Split it down the back with a knife.
• Break the breast-bone with a paper towel. 

Directions 

• Spread it out flat and lay it on the gridiron over clear coals.
• Put the inside of the chicken to the fire first.
• Put a tin cover over it.
• Let it broil quickly until nearly done, then turn it and finish without the cover. 
• When nicely browned take it on a dish, season it with salt and pepper, and butter it freely.
• Turn it once or twice in the butter and serve it hot.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Mutton Leg of Stuffed Roast

Ingredients

• 1 leg of lamb, with skin intact
• 1/2 cup celery, half-cooked in bouillon
• 1/2 cup sliced pickles
• 1/4 cup tender tarragon bunches, blanched
• 1/4 cup strips of fat pork
• Salt and pepper, to taste
• 1/4 cup chopped anchovies

Directions

1. Carefully lift the dry skin covering the leg of lamb without completely removing it.
2. Combine the half-cooked celery, sliced pickles, blanched tarragon bunches, and strips of fat pork in a bowl. Season with salt and pepper, then mix in the chopped anchovies.
3. Stuff the leg of lamb with the prepared mixture, making sure to spread it evenly.
4. Pull the skin back over the stuffing and secure it with thread.
5. Preheat the oven to 350°F (180°C).
6. Place the stuffed leg of lamb on a roasting rack in a roasting pan and roast for 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the leg of lamb from the oven, let it rest for 15 minutes, then carefully remove the thread, and slice the meat. Serve in its own juices.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

To Cook Turnips

Ingredients

• Fresh Turnips (1lb).
  
• Salt *optional.
• Black Pepper. *optional
• Butter.
  
• Meat (bacon or sausage).*optional
• Potatoes.*optional

Prepare

• Wash turnips thoroughly.
• Peel turnips.
• Boil water of turnips. 
• Dice meat and potatoes into smaller portions.*optional

 Directions

• Boil or steam them for 1 hour.
• Add meat and potatoes after greens cook down.*optional
• Mash then once they are quite tender.
• Season with pepper, salt and butter.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Tea Cakes

Ingredients

• three pints of flour
• three eggs
• one pint of sugar
• milk, butter, baking soda

Directions

1. Preheat oven to 375
2. mix all ingredients except eggs in large bowl and let sit for 5 minutes
3. Add one egg at a time and mix thouroghly after each egg.
4. add a tablespoon of mixture every 2 inches and bake until edges are golden brown. 7-8 minutes.

Source — Creole Cookery Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Beefsteak, Stewed

Ingredients

• onions, turnips, and carrots
• beef steak
• Beef broth

Directions

1. Peel and chop the onions, carrots and turnips.
2. Cut the meat as desired
3. Fry the tender steak lightly, with onions, turnips, and carrots; then stew slowly, as for rump of beef.

Source — The Unrivalled Cook Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Stewed Catfish

Ingredients

• Catfish
• Chopped shallops
• Chopped parsley
• A pinch of pepper, a tablespoon of brown flower mix
• A tablespoon of butter

Directions

1. Skin, clean, remove the heads, salt, and set aside, as for frying.
2. After two hours arrange them in a saucepan, cover with cold water, and stew gently for half an hour or longer, according to their size.
3. Put into the saucepan a chopped shallot, a bunch of chopped parsley, a little pepper, a tablespoonful of browned flour mixed to a paste with cold water, and a heaping tablespoonful of butter.
4. Boil up once, take out the fish carefully, and lay in a deep dish. Boil up again, pour over the fish, and serve.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023