Yorkshire Pudding #2

Ingredients

• Four tablespoonfuls of Hecker’s farina
• One pint of milk
• One pint of good vinegar
• Four eggs, whites and yolks beaten separately

Directions

1. Mix and pour into the dripping–pan.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Crème Brûlée

 

Ingredients

• Six egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoons vanilla extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F.
2. Whisk egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
3. Por cream into a saucepan and stir over low heat until it almost comes to a boil.
4. whisk cream into egg yolk mixture beat until combined.
5. Pour mixture into the top pan of a double boiler. stir until mixture coats the back of a spoon.
6. P
   our into a shallow dish.
7. Cook at 300 for about 30 minutes, let cool until room temerature.
8. Turn the oven on broil.
9. Mix white and brown sugar. Sprinkle mixture evenly over custard.
10. Place dish under the broiler until sugar melts and caramelizes, about 2 minutes.

Source — Allrecipes
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Mutton Chops

 

Ingredients

• Mutton
• Salt
• Pepper
• Butter

Directions

1. Trim fat and skin off of each mutton chop
2. Cook in a cast-iron pan over high heat.
3. Once done finish with salt, pepper and butter.
4. Chops must always be rare. A too well-done
   chop is a chop spoiled.

Source — The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19,2023

Veal Chops

Ingredients

• Trimmed Veal Chops
• Egg
• Breadcrumbs

Directions

1. Dip Veal Chops in beaten egg.
2. Roll Chops in bread crumbs.
3. Fry until golden brown

Source — The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19,2023

 

Beef Hash

 

Ingredients

• Two pounds of trimmed roast beef
• One pound of Potatoes
• Salt
• Pepper
• Milk

Directions

1. Cut Potatoes into cubes.
2. Melt the butter in a deep pan.
3. Add the potatoes and roast beef to the pan.
4. Stir adding salt and pepper to taste.
5. Stop stirring the mixture and cook until golden brown.
6. Then serve. Can also be served on toast.

Source —The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Fried Chicken

Fried Chicken

Ingredients

• Chicken pieces
• Pepper and salt (to taste)
• Meal (for dusting)
• Butter (for frying)
• Teacupful of cream
• Blade of mace
• Flour (1 saltspoonful)
• Butter (1 teaspoonful)

Instructions

• Season and Dust Chicken: Cut and season chicken with pepper, salt, and a dusting of meal.
• Fry Chicken: Fry in butter, then keep warm on paper-covered dish.
• Prepare Sauce: Pour out grease. In the same pan, simmer cream, mace, salt, pepper, flour, and butter.
• Assemble: Place fried chicken on a hot dish and pour sauce over it.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Scrambled Eggs

Scrambled Eggs

Ingredients

• Butter (as needed)
• Eggs

Instructions

1. Heat Butter: Put a good-sized piece of butter in a frying pan and heat it until melted and hot.
2. Scramble Eggs: Crack the eggs into a bowl and lightly beat them. Pour the beaten eggs into the hot butter in the frying pan.
3. Stir Continuously: Stir the eggs continuously with a spatula or wooden spoon until they are cooked. This should take about three minutes.
4. Serve Immediately: Turn the scrambled eggs out onto a hot dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023