1881 - What Mrs. Fisher Knows About Old Southern Cooking

Jumberlie a Creole Dish

DDV CULINARY

Take one chicken and cut it up, separating every joint,
and adding to it one pint of cleanly-washed rice.
Take about half a dozen large tomatoes,
scaldingthem well and taking the skins off with a knife.
Cut them in small pieces and put them with the chicken
in a pot or large porcelain saucepan.
Then cut in small pieces two large pieces of sweet ham and add to the rest,
seasoning high with pepper and salt.
It will cook in twenty-five minutes.
Do not put any water on it.