Gherkin Pickles

Ingredients

• Roughly 1 lb of small and firm gherkin.
• Quart-sized sealable glass or ceramic jar.
• Cloth (to be tied over the jar).
• 8 oz of table salt.
• Gallon of cold water.
• 8 oz of fresh vine leaves (grape leaves or similar).
• 8 oz of powdered alum.
• Quart of vinegar.
• 2 oz sugar.
• 18 whole black peppers.
• 18 whole cloves.
• 2 ounces of whole allspice.
• 3 blades of mace.
• A pot
• A steam kettle.

Directions

1. Fill the jar with gherkin in layers, covering each layer generously in salt.  Pack the top layer out of sight in salt.
2. Pour cold water into the jar until it's full and seal the jar.
3. Leave the gherkin in the jar for a month and the bottom of the jar each day.
4. After a month, pour out the brine (liquids) and any gherkin that may have turned soft.
5. Soak the remaining gherkin in cold water for twenty-four hours, then replace the water and let them sit for another twenty-four hours.
6. Line a steam kettle in fresh vine leaves and evenly lay the gherkin within the kettle.  Scatter about 2 tablespoons of alum over each layer of gherkin and cover the last layer with three layers of leaves.
7. Steam the gherkin for 5-6 hours.  You'll know they're ready when they turn a fine green.
8. Once ready, remove the leaves and place the gherkin into cold water.  They will remain soaking until needed again.
9. Prepare a quart of vinegar in a pot by adding 2 oz of sugar, 18 whole black peppers, 18 whole cloves, 2 ounces of whole allspice, and 3 blades of mace.  Boil the mixture for five minutes.
10. Place the gherkin into the jar, cover with the vinegar mixture while it is still scalding hot, and seal jar.
11. After two days remove the vinegar, heat until scalding, add the mixture back to the gherkin, and seal the jar once again.  Repeat this process three more times at intervals of two, four, and six days.
12. Make sure the jar is sealed tightly and tie a strong cloth over the lid, and set aside the jar for at least two months in a cool, dry place.  After two months they will be ready to consume.

Source — The Unrivalled Cook-Book
Prepared by Alexander J. Kyle
Louisiana Anthology
April 3, 2024

Potted Beef

Ingredients

• Two pounds of tender beef without fat or skin
• One blade of mace
• Two ounces of butter
• Two tablespoons of water
• One quarter pound of butter
• Salt and pepper
• Essence of anchovy

Directions

1. Beat the beef.
2. Put the beef into a covered jar with two ounces of butter, two tablespoons of water and the mace.
3. Bake slowly until thoroughly cooked.
4. Pound the beef in a mortar while hot, adding the gravy with a quarter pound of butter. Season with pepper, salt, and essence of anchovy.
5. Press the beef tightly into pots and cover with butter.

Source — The Unrivalled Cook-Book.
Prepared by Alexander Frederick
Louisiana Anthology
April 3, 2024

Beef Collops

Ingredients

• Beef
• Butter
• A small amount of Onion
• Salt and Pepper
• Browned flour

Directions

1. Cut beef into small, thin pieces.
2. Butter a pan and put as much beef as will cover the pan, as well as a touch of onion, some cucumber cut small, salt, and pepper.
3. Toss over a fire for 2-3 minutes.
4. For the gravy, take the leftover juice and add water, butter, and a little browned flour.

Source — Unrivaled Cook-Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Creamy Tomato Tortellini Soup

Ingredients

• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1/2 medium onion (chopped)
  
• 1 clove of garlic (minced)
• 2 tablespoons of flour
• 2 cups of chicken broth
• 1 can of diced tomatoes (with juices)
• 1 can of crushed tomatoes (with juices)
• 1/4 teaspoon of Italian seasoning
• 1 tablespoon of brown sugar (packed)
• 1 cup heavy/whipping cream
• 2 cups of cheese tortellini
• Salt (to taste)
• Pepper (to taste)
• 1 handful of fresh basil (optional)

Directions

1. Add the olive oil and butter to a soup pot over medium heat.
2. Once the butter has melted, add the onion and sauté it for 5 to 7 minutes.
3. Stir in the garlic and flour, and cook it for about a minute.
4. Whisk in the chicken broth until the flour has been dissolved.
5. Add in the canned tomatoes, Italian seasoning, brown sugar, and cream to the pot.
6. Increase the heat to high and bring it to a gentle boil.
7. Once the soup is boiling, add the tortellini and reduce the heat to a simmer.
8. Let it cook for 8 minutes.
9. Season with salt and pepper as needed.
10. Tear basil into small piece and add in a few minutes prior to serving.
11. Makes 4 to 6 servings (pairs well with grilled cheese).

Source — Personal Recipe
Prepared by Jenna Carballo
Louisiana Anthology
March 24, 2024

Crab Gumbo

Ingredients

• 1 can of tomatoes
• 1 dozen okra
• 1 onion, cut fine
• 1 tablespoonful of lard
• 2 tablespoonsful of flour
• Approximately 1.5 quarts of boiling water
• 1 dozen crabs

Directions

1. Heat the lard in a large pot over medium heat.
2. Sift in the flour and stir until it turns brown to make a roux.
3. Add the tomatoes, okra, and finely cut onion into the roux and mix well.
4. Pour in about 1.5 quarts of boiling water and let the mixture cook until the vegetables are done.
5. In a separate pot, boil 1 dozen crabs in water for a few minutes, then remove from water.
6. Remove the top shell from the crabs and clean them thoroughly.
7. Add the cleaned crabs into the gumbo and let everything boil for an additional 15 to 20 minutes.

Source — New Orleans Cookbook
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Grilled Partridge

Ingredients

• 1 Partridge
• Garlic
• Salt (to taste)
• Black pepper (to taste)
• Chopped parsley
• 1-2 leaves of laurel
• Fine olive oil
• Lemon juice
• Watercresses for garnish
• Slices of lemon for garnish

Directions

1. Wipe the partridge dry after washing, and split it to prepare for broiling.
2. Place the partridge in a deep dish that has been well rubbed with garlic.
3. Sprinkle the partridge with salt, pepper, chopped parsley, and lay a leaf or two of laurel over it.
4. Drizzle some very fine olive oil over the partridge.
5. Cover the dish and leave it to marinate for two or three hours.
6. Preheat a buttered gridiron over a clear fire.
7. Broil the partridge on the gridiron, turning often, until fully cooked.
8. Serve the partridge on a very hot dish, squeeze a little lemon juice over it.
9. Garnish the dish with a wreath of watercresses and dot with slices of lemon.

Source — The Unrivalled Cook-Book
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Chocolate Custard

Ingredients

• 1/4 lb of cocoa powder
• 4 cups of milk
• 8 eggs
• 2-3 tablespoons of sugar
• Chocolate macaroons

Directions

1. Mix the milk and cocoa into a bowl, mixing until a smooth paste.
2. Boil the mix for 15 minutes.
3. Stir in the sugar, then cool for.
4. Beat well all 8 eggs in a bowl. Stir them into the cooled mix gradually.
5. Bake the mixture in cups and serve with a macaroon on top of each.

Source — Creole Cookery Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024