r for
three hours. The meat should be very tender. Serve hot or cold.

_Cold Daube a la Creole_: Lard, season, and cook, three pounds of rump
or round as above directed, but keep it simmering four hours instead of
three. Put into a deep dish rather large and pour over it a sauce made
thus: Put a two-pound veal steak and two well-cleaned pigsfeet, in a
pot with, four quarts of water, after seasoning them well with salt,
pepper and Cayenne. Add half a clove garlic, bay leaf, sprig thyme, one
onion, all minced fine, also two cloves pounded, and a glass of sherry
or Madeira. Keep boiling till the meat falls from the bones--take up
then, remove bones, mince the meat fine, season it highly and return to
the liquor, stirring it well through. Pour over the beef, let stand
uncovered in a very cool place to harden. Serve in very thin slices--it
will be like jelly. This is a cold-weather dish, as even an ice-box will
not harden the sauce properly in summer.

_Grillades with Gravy_: Flatten by beating a good round steak, and cut
into four-inch-squares. Season the squares highly with salt, pepper, and
Cayenne. Put a heaping tablespoon of lard in a frying pan--as it melts,
add a chopped onion, a clove of garlic also chopped, and as these brown,
one tablespoonful of flour, stirring all smooth. Next add two sliced
tomatoes with their juice--when they brown, lay the grillades upon them.
Cover close, let them brown on one side, then turn and brown the other.
Then add half a tablespoonful of vinegar, and a cup of water. Stir well,
then set where it will simmer for half an hour. Fine for breakfast with
hominy or rice.

Another way is to cook the grillades without garlic, and add to them
along with the tomatoes half a pint of tender okra well washed and
sliced. Or they can be fried brown, in clear fat, then put in a hot dish
over boiling water while a gravy is made of fresh fat, heated very hot,
and stirred about the pan to take up the brown meat essence, a chopped
onion, two sliced tomatoes, a tablespoonful flour, as much vinegar and
water. Season to taste with salt, pepper, and Cayenne, boil ten to
twelve minutes and pour over the grillades.

_Chicken Saute a la Creole_: Clean, singe and cut in joints two spring
chickens, dividing the breasts lengthwise, and cutting drumsticks from
thighs. Season well with salt and pepper. Melt in a frying pan two large
tablespoonfuls butter, add the chicken, and let it brown slowly for
five minutes.