1904 - Cooking in Old Creole Days

New Orleans Veal with Oysters

DDV CULINARY

Make a brown with a spoonful of nice fresh butter, or lard.
Chop a pound of nice, tender young veal.
Flavor with salt and pepper.
Put it in the frying-pan.
Add a little flour.
Let it come to a good color.
Add a cupful of oyster water, and some well chopped parsley.
Let it cook for half an hour over a slow fire.
Add your oysters and let them cook five minutes.
Never allow your parsley to fry.
This makes a delicious stuffing for chickens and ducks by adding a little stale bread.
It may be used also for small pates, or simply serve on pieces of toast.

--JOSEPHINE NICAUD.