Stuffed Ham

Ingredients

• Ham
• Stuffing
• Sugar

Directions

1. Soak the ham in water for two days and nights.
2. Beginning at the back, cut down to the bone with a sharp knife until it is entirely loosened.
3. Pull the bone out.
4. Fill the cavity with the stuffing.
5. Sew the ham shut with a coarse needle and strong thread. 
6. Take a one yard wide strip of cotton and bind it around the gam to preserve its shape.
7. Slowly boil it for 3 to 4 hours.
8. Cool the ham with the bondage still intact.
9. Cover with sugar and bake.
10. Decorate to taste.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stuffed Ham

Ingredients

• Ham
• Stuffing
• Sugar

Directions

1. Soak the ham in water for two days and nights.
2. Beginning at the back, cut down to the bone with a sharp knife until it is entirely loosened.
3. Pull the bone out.
4. Fill the cavity with the stuffing.
5. Sew the ham shut with a coarse needle and strong thread. 
6. Take a one yard wide strip of cotton and bind it around the gam to preserve its shape.
7. Slowly boil it for 3 to 4 hours.
8. Cool the ham with the bondage still intact.
9. Cover with sugar and bake.
10. Decorate to taste.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Tomato Sauce

Ingredients

• 12 Tomatoes
• 3 Crackers
• Salt
• Pepper

Directions

1. Peel and slice the tomatoes
2. Remove the seeds from the tomatoes
3. Pound the crackers and add them with the tomatoes
4. Season with salt and pepper to taste and stew for 20 minutes

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Tomato Sauce

Ingredients

• 12 Tomatoes
• 3 Crackers
• Salt
• Pepper

Directions

1. Peel and slice the tomatoes
2. Remove the seeds from the tomatoes
3. Pound the crackers and add them with the tomatoes
4. Season with salt and pepper to taste and stew for 20 minutes

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Stewed Pigeons

Ingredients

• Pigeons
• Cloves
• Mace
• Sweet Herbs
• Butter
• 1 Quart of Gravy
• White Wine
• Mushrooms
• Pepper corns
• Slice of onion
• Pickled Oysters
• 1 Egg Yolk
• Lemons
• Salt
• Pepper

Directions

1. Season the Pigeons with salt, pepper, cloves, mace and sweet herbs.
2. Wrap up the seasoning in a piece of butter and stuff the pigeons.
3. Half roast the pigeons.
4. Add the pigeons to a saucepan with a quart of gravy, a little white wine, mushrooms, peppercorns, a lice of onion, and some pickled oysters.
5. Stew until sufficiently done.
6. Thick with some butter and an egg yolk.
7. Garnish with lemons.

Source — Creole Cookery Book

Prepared by Avery Miller

Louisiana Anthology

August 8, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019