To Boil a Westphalia Ham

Ingredients

• Westphalia ham or Smithfield ham 
• Water
• Brown Sugar
• Sherry wine

Directions

1. Let the ham soak overnight in a tub of water.
2. Boil it in the same water for 3 hours and let it cool in the same water. 
3. Skin the ham and mix brown sugar and sherry wine in a bowl until sugar is moist. Once sugar and wine are combined put a heavy layer of that mixture on the ham. 
4. Put the ham in the oven and let the sugar brown. 

Source — Cooking in Old Creole Days.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

Ingredients

• Westphalia ham or Smithfield ham 
• Water
• Brown Sugar
• Sherry wine

Directions

1. Let the ham soak overnight in a tub of water.
2. Boil it in the same water for 3 hours and let it cool in the same water. 
3. Skin the ham and mix brown sugar and sherry wine in a bowl until sugar is moist. Once sugar and wine are combined put a heavy layer of that mixture on the ham. 
4. Put the ham in the oven and let the sugar brown. 

Source — Cooking in Old Creole Days.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

"Monica's" Way to Cook Fish

Ingredients

• Tautog or any stockfish
• Butter
• White wine
• Pepper
• Salt

Directions

1. Put the fish into a frying pan with some butter.
2. Let the fish fry until almost cooked, then add wine, pepper, and salt. Let all ingredients stew together. Do not add water!
3. Add more wine, pepper, and salt until gravy is made. 

Source —Cooking in Old Creole Days.

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

"Monica's" Way to Cook Fish

Ingredients

• Tautog or any stockfish
• Butter
• White wine
• Pepper
• Salt

Directions

1. Put the fish into a frying pan with some butter.
2. Let the fish fry until almost cooked, then add wine, pepper, and salt. Let all ingredients stew together. Do not add water!
3. Add more wine, pepper, and salt until gravy is made. 

Source —Cooking in Old Creole Days.

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

Tomato Sauce, Plain

Ingredients

• 12 tomatoes
• 3 crackers
• Salt
• Pepper

Directions

1. Peel and slice twelve tomatoes.
2. Pick out seeds.
3. Smash crackers and add to tomatoes.
4. Add salt and pepper to taste.
5. Stir twenty minutes.
6. Serve.

Source — La Cuisine Creole
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Tomato Sauce, Plain

Ingredients

• 12 tomatoes
• 3 crackers
• Salt
• Pepper

Directions

1. Peel and slice twelve tomatoes.
2. Pick out seeds.
3. Smash crackers and add to tomatoes.
4. Add salt and pepper to taste.
5. Stir twenty minutes.
6. Serve.

Source — La Cuisine Creole
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021