0:00 - Four Corners at Gloria Switch and Carencro Highway; Boucherie de cochon
-Start by putting a hog in a pen and feeding it corn 5-6 weeks to make better meat
-Clean its throat and cut it to let it bleed and make black/blood boudin. Killed on the ground
-Laid hog on hay to remove hair with scalding water
-Then cut 4 feet, take off the head and hang it on a nail and open hog and take out débris/tripes
-Make hog head cheese with the head and feet and add onions and parsley and bell peppers
-Cook it again and let it set in molds
-Boudin. Grind meat with vegetables, cook it and add rice (and blood if making black/blood boudin)
-La voilette du cochon pour faire des platines. Marinate meat in 'voilettes'

4:00 - Making salt meat. Only 2 or 3 people that still make it
-Boil salt meat with cabbage, carrots, turnips, and Irish potatoes all together, delicious
-Grillades amarinées with the shoulders; Making sausages with cleaned intestines
-End of tripe used as a casing for tongue stuffed with lean cut of meat. Can put vinegar
-Frying cracklins. 'Fondre des gratons' rendering fat from the cracklins. Can keep them for 2 to 3 months
-Chaudin (pig stomach) stuffed with ground meat; -Roasts, steaks, ground meat; Used every cut of meat all at once
-Salt meat will keep for 3-4 months
-Sausages hung outside to dry, cooked, and put in crocks with grease to preserve for 6-7 months
-Nothing was lost, everything was used

10:00 - How the boucherie was used as a get-together. Need a lot of help to kill a hog; Cooking and sharing calves
-Taking turns butchering hogs; Pig roasts, used whole pig. Some people would do 2 pigs at a time
-Always had fresh meat; Boucherie de campagne (with calf/cow)-difference between two traditions
-5/10 lbs per person were given away when a calf/cow was killed; How to keep beef meat
-Jarring it and hanging it deep in the water well; Various recipes. Roasts, fricassée, jambalaya, grillades amarinées?
-Guilbeau on Guilbeau Rd. is the only one who still does a boucherie like they used to do

13:00 - Cooking beef in a tomato gravy, with rice and vegetables. Didn't go to the store
-Raising chickens, eating and selling eggs; Differences in cooking today versus the past
-Cooking was more 'Cajun' than today, people ate better food

***Only month and year were included in original notes, no specific day***