Baked Fish 20

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Scue the sides, and brown in a frying pan with a little sweet lard
3. Pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8. Then add 1 pint of water, and bake 2 hours; basting it
9. 15 minutes before taking up, add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Fish 20

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Scue the sides, and brown in a frying pan with a little sweet lard
3. Pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8. Then add 1 pint of water, and bake 2 hours; basting it
9. 15 minutes before taking up, add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Clams 17

Ingredients

• Clams
• Butter
• Powdered mace and nutmeg
• Breadcrumbs
• Salt

Directions

1. Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg
2. Butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs
3. Over this scatter some very small bits of the best fresh butter
4. Then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter, and salt.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Clams 17

Ingredients

• Clams
• Butter
• Powdered mace and nutmeg
• Breadcrumbs
• Salt

Directions

1. Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg
2. Butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs
3. Over this scatter some very small bits of the best fresh butter
4. Then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter, and salt.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018

Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018

Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018