Meats

Meats are, of course, common to every clime and country, but not every people has the palatable and appetizing methods of preparation that have been handed down to the Creoles of Louisiana by their French and Spanish ancestors and so modified and improved upon that it may be said that they have created a new school of cookery in the choice preparation and serving of Beef, Veal, Mutton, Pork and Venison. Our Rotis, or Roasts, our methods of broiling, our delightful Ragouts, our famous Grillades, our unique Daubes, in a word, our dozen and one highly nutritious and eminently agreeable combinations of Meats, with vegetables, and our unequaled manner of seasoning, have given to the Creole kitchen a fame that has been lasting as well as deserved.