Creole Chicken Stew
8 pullets. 6 green pepper pods. 1 onion. 1 slice of boiled ham. 1 quart of tomatoes, fresh or canned. 1 quart of peas, stewed. Joint the chickens and stew them together with the peppers, ham and onion in enough water to cover them until the meat falls from the bones. Remove the chicken to a large dish and keep hot. Strain the broth, put the tomatoes in the liquor and stew down thick, season with salt. Add the peas while hot. Pour the stewed tomato over the chicken, then the peas.