GUMBO FILE — Joint a fowl and cut into pieces an inch square ; cut in dice
one-half pound of lean ham. Slice a large onion and two or three green peppers, and
fry lightly in two tablespoonfuls of lard. Add the chicken and ham which have been
dredged with flour, cover and stew for about five minutes ; when nicely browned add
two and one-half quarts of boiling water and simmer till the meat is tender. Now add
fifty oysters and their liquor, and one teaspoonful of kitchen-bouquet, salt and pepper
to taste. Bring to a boil and stir in two tablespoonfuls of the file powder. It should
be of a ropy consistency, and should not be allowed to stand. If it boils after
the file has been added it will be ruined.
COCIDO OR OLLA PODRIDA (Madrid) — Put in a soup
kettle one and one-half pounds each of mutton, veal, garbanzos (chick
peas), one slice of thin, raw ham, pieces of any kind of game or poultry, raw or cooked, and
one-half pound of pork. Cover with a gallon of water ; add four ounces of salt and three
pepper pods, one clove of garlic, and bring to a boil. Skim and cook slowly until the meat is
almost tender, then draw off enough of the broth for soup and one pint besides for the sauce.
Have ready one-half cupful each of summer vegetables (excepting cabbage), peas, Lima
beans, squash, onions, string beans, corn, etc., and drop them into the pot to boil for
twenty-five minutes. Five minutes before serving add a piece of chorizo or black sausage.
Place the meat neatly on a large platter and surround with the vegetables and serve with
the following sauce :
Sauce — Stew and strain three large tomatoes, add one cupful of broth, a few
cumin seeds, salt, pepper, and two teaspoonfuls of vinegar. Bring to a boil, and serve.
ONION SOUP OF NORTHERN ITALY— Cut three or four large onions
in thin slices and fry until transparent, in one-half cupful of butter ; simmer gently for
nearly an hour. Pour over a quart of rich, clear stock or milk, and bring to a boil. Have
ready a hot tureen in which have been placed two or three slices of bread toasted a golden
brown. On this pour the soup; add half a cupful of grated Parmesan or Gruyere
cheese, and serve.
CANAPE LORENZO — Chop a medium-sized shallot, fry without coloring in
two ounces of butter ; add one tablespoonful of flour, and in one minute one pint of
cream. When hot add one pint of crab meat, salt and cayenne pepper to taste, and
bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast on
one side only. Cover the toasted side with the crab and spread with a thick layer of
butter prepared as follows : Mix well together one-quarter pound butter and one-half
pound of grated cheese, and powder with paprika. Put your canapes on a buttered
dish, and color in the oven. ✪ Crab Gumbo
High living
1904Page 4 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GUMBO FILE — Joint a fowl and cut into pieces an inch square ; cut in dice one-half pound of lean ham. Slice a large onion and two or three green peppers, and fry lightly in two tablespoonfuls of lard. Add the chicken and ham which have been dredged with flour, cover and stew for about five minutes ; when nicely browned add two and one-half quarts of boiling water and simmer till the meat is tender. Now add fifty oysters and their liquor, and one teaspoonful of kitchen-bouquet, salt and pepper to taste. Bring to a boil and stir in two tablespoonfuls of the file powder. It should be of a ropy consistency, and should not be allowed to stand. If it boils after the file has been added it will be ruined.
COCIDO OR OLLA PODRIDA (Madrid) — Put in a soup kettle one and one-half pounds each of mutton, veal, garbanzos (chick
peas), one slice of thin, raw ham, pieces of any kind of game or poultry, raw or cooked, and one-half pound of pork. Cover with a gallon of water ; add four ounces of salt and three pepper pods, one clove of garlic, and bring to a boil. Skim and cook slowly until the meat is almost tender, then draw off enough of the broth for soup and one pint besides for the sauce. Have ready one-half cupful each of summer vegetables (excepting cabbage), peas, Lima beans, squash, onions, string beans, corn, etc., and drop them into the pot to boil for twenty-five minutes. Five minutes before serving add a piece of chorizo or black sausage. Place the meat neatly on a large platter and surround with the vegetables and serve with the following sauce :
Sauce — Stew and strain three large tomatoes, add one cupful of broth, a few cumin seeds, salt, pepper, and two teaspoonfuls of vinegar. Bring to a boil, and serve.
ONION SOUP OF NORTHERN ITALY— Cut three or four large onions in thin slices and fry until transparent, in one-half cupful of butter ; simmer gently for nearly an hour. Pour over a quart of rich, clear stock or milk, and bring to a boil. Have ready a hot tureen in which have been placed two or three slices of bread toasted a golden brown. On this pour the soup; add half a cupful of grated Parmesan or Gruyere cheese, and serve.
CANAPE LORENZO — Chop a medium-sized shallot, fry without coloring in two ounces of butter ; add one tablespoonful of flour, and in one minute one pint of cream. When hot add one pint of crab meat, salt and cayenne pepper to taste, and bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast on one side only. Cover the toasted side with the crab and spread with a thick layer of butter prepared as follows : Mix well together one-quarter pound butter and one-half pound of grated cheese, and powder with paprika. Put your canapes on a buttered dish, and color in the oven.
Records on this page
Crab GumboGumbo FileCocido or Olla Podrida (Madrid)Onion Soup of Northern ItalyCanape Lorenzo