Jumbalaya

Ingredients

• one ten-cent veal steak
• one ten-cent piece of ham
• ten cents' worth of shrimp
• one and a half dozen oysters
• pepper
• salt
• one cup full of rice
• one scant cup of boiling water

Method

1. 1

   Fry veal, ham, and shrimp in lard.

2. 2

   Add water, oysters, and seasoning.

3. 3

   Stir in rice and cook for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 3. The excerpt below is the record exactly as published.

JAMBALAYA One dozen crabs, boiled and cut up, one and a half cups of rice, three tomatoes, or a lo SOUTHERN RECIPES half pint of canned tomatoes, one table- spoonful of butter, one tablespoonful of flour, one onion, chopped, one clove of garlic (minced fine), two quarts of boiling water. Salt ajnd black pepper to taste. Put butter in pan and when hot, add onion and brown; then add flour and stir well, then add garlic; cook all a few minutes, but do not let burn or brown too much; add the tomatoes (which have been chopped fine), let all brown and simmer for ten minutes. When cooked add three quarts of boiling water (stock is better), then the crabs. Let this boil for ten minutes, then add one and a half cups of rice which has been well washed in cold water. Mix well together, and let boil for three quarters of an hour, stirring very little. TOSSED UP CODFISH Pick to pieces cold boiled codfish or use the desiccated which Is already prepared. Prepare half a pint of thin cream and butter, to which add half a pint of milk, three hard boiled eggs cut up fine, a tablespoonful of FISH II butter, a few grains of red pepper and some chopped parsley. Heat this till nearly boil- ing, then throw in the fish and boil up once. CODFISH BALLS One pint of boneless codfish soaked over night, one quart of Irish potatoes; put Irish potatoes in a saucepan, after peeling, and the codfish on top of them, and enough water to cover all. Boil a half hour, drain off water, and mash fish and potatoes together, until light, then whip well together two eggs ; no salt, as fish is salt enough, but season with pepper. Mix with fish and potatoes, make into balls, and fry in plenty of lard. CURRY OF OYSTERS Two tablespoonfuls of butter, half a tea- spoonful of onion juice, one tablespoonful of flour, two teaspoonfuls curry powder, one- quarter of a pint of oyster liquor, one-quar- ter pint of milk, one small teaspoonful of salt, one solid pint of oysters. Put the but- ter and onion juice in a saucepan, when melted add the flour and curry powder and 12 SOUTHERN RECIPES stir until smooth and bubbling, then add the oyster liquor and milk, also the salt. When the sauce is smooth and boils, put in the oys- ters and cook until they plump and the edges curl. PICKLED OYSTERS Get nice plump oysters, strain them in a colander to get the liquor. Take some of the liquor to wash the oysters in, then plump them in their own liquor, adding some salt. (Plumping means scalding.) Next, take the liquor, and if your vinegar is strong mix it with it, half and half; if not strong, use more vinegar than liquor; in this put cloves, allspice and a pod or two of red pepper, scald it and pour over your oysters, set them aside to cool and they are ready for use. Two gallons of opened oysters is about what we make at a time — use your own judgment about the quantity of cloves and allspice, you know they are strong. Keep them covered in a large tureen or stone jar for use ME 3 BARBECUED PIG \\ A pit two and a half feet deep by three 1 feet long, and two feet wide, sticks of green \ wood, or, better still, iron rods, to fit across the pit Build a large wood fire, and when it bums down to ashes, put on plenty of char- coal, as the fire is kept up by this. Split pig down the front, then rub well with salt and red pepper, cut slashes in the skin, so that the seasoning will get through, put pig over pit with skin side down. Into a pot put one quart of vinegar to boil, add one pound of butter, some Worcester sauce, tomato catsup, French mustard, and English mustard mixed, chowchow mustard, a few drops of tobasco and some salt, all of these I put to taste. Have a stick, with a mop made of cheese-cloth, and with this keep the pig well mopped all the time it is cooking. 14 SOUTHERN RECIPES which ought to be from six to eight hours. The slower it cooks the better. Have plenty of the sauce to serve with meat. BRUNSWICK STEW One large chicken, one quart of corn from cob, one quart of tomatoes, fresh, one quart of lima beans, one quart of okra, four green peppers (sweet peppers), salt, pepper, and Worcester sauce to taste, a quarter of a pound of butter. Cut up chicken, as for frying, put in soup kettle and pour over three quarts of cold water. Let this come to a hard boil, then add vegetables and season- ing. Put kettle back on fire, and let it sim- mer and cook slowly for three hours. If canned vegetables are used, they need not be put in until the last hour of cooking. Put butter in a half hour before done. 'BEEF PUDDING One quart of cold beef chopped very fine, one quart of Irish potatoes, boiled and creamed, one pint of bread crumbs. Put these in alternate layers, each layer seasoned MEATS IS with butter, salt and pepper, also a little chopped onion if you like. Let a layer of potatoes be the last, and just before you put it in, beat up four eggs and pour them in, then bake. BEWITCHED VEAL Three pounds of lean veal, half a pound of fat salt pork, one grated nutmeg, one small onion, butter the size of an egg, a little red pepper and salt, chop fine, man together with three eggs ^ell beaten and a teacup of milk; form into a small loaf pressing it very firmly, cover with fine bread crumbs, bake two and a half hours. Eaten cold. JU MB AY ALA Cut up one ten-cent veal steak, raw, one ten-cent piece of hami raw, and ten cents' worth of shrimp, one and a half dozen oys- ters, chicken scraps also added, in small uni- form pieces, casting aside all skin and bones. Fry veal, ham and shrimp brown in hot lard, then add by degrees one scant cup of boiling water ; now add the oysters, pepper and salt, i6 SOUTHERN RECIPES seasoned slightly, and lastly, after stew has cooked thoroughly, sprinkle in one cup full of rice

Cook this with the app: pantry check, scaling, and the assistant.