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Unfailing Rules Which the Creoles Follow

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
in cooking Meats:
Always remember that Beef and Mutton must be cooked rare, and Pork and Veal well done.
Beef should always be roasted, broiled or smothered.
Mutton may be roasted, broiled, boiled or stewed.
Veal may be roasted, stewed, smothered or fried, when cut into chops.
Pork is always roasted or fried.
Ham is broiled, boiled or fried.
Bacon is broiled, fried or boiled, the latter when cooked with vegetables.

Venison is roasted or made into Ragout, like Beef a la Mode, and the cutlets are broiled. The Meat of Venison should be of fine grain and well covered with fat. If the Venison is very young, the hoofs are but slightly opened; if old, the hoofs stand wide apart.

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