Chaurice from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Hash the pork as fine as possible — fat and lean — and mix together. Then season highly with the salt and black pepper and Cayenne, Chili and red pepper (pimento). This high seasoning...
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Ingredients
- 4 Pounds of Lean Fresh Pork
- 2 Pounds of Fat Fresh Pork
- 2 Large Onions, Minced Very Fine
- A Clove of Garlic, Minced Very Fine
- A Teaspoonful of Cayenne Pepper and Chili Pepper (Very Hot)
- A Teaspoonful of Red Pepper
- 3 Teaspoonfuls of Salt
- 2 Teaspoonfuls of Black Pepper, Finely Ground
- A Sprig of Thyme, Well Minced
- 3 Sprigs of Parsley, Finely Minced
- 2 Bay Leaves, Chopped or Minced Very Fine
- ½ Teaspoonful of Allspice, Finely Ground
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