Chicken Gumbo Soup

Ingredients

• one fowl
• an equal amount of veal
• a large minced onion
• a leak
• a piece of carrot
• a piece of turnip
• 4 or 5 quarts of soup stock
• bouquet of herb
• a pod of red pepper
• salt sufficient
• a small saucepan of boiled rice

Method

1. 1

   Chop the chicken and veal into pieces and fry them with onion, leek, carrot, and turnip.

2. 2

   When browned, add soup stock.

3. 3

   Tie herbs and add to the soup with minced red pepper and salt.

4. 4

   Boil until chicken is tender.

5. 5

   Serve with a spoonful of rice in each plate and fill with soup.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 311. The excerpt below is the record exactly as published.

one fowl, which you can chop into 18 pieces, and an equal amount of veal cut in similar pieces and fry (saute) them in the usual Creole way with oil or clear butter, with a large minced onion and a leak and piece of carrot and turnip cut in dice, and if you use green okra from the garden slice the pods crosswise and let simmer with the meat. When the contents of the saucepan begin to brown add 4 or 5 quarts of soup stock. If canned okra be used, fry the chicken and veal fir.st then put in i or 2 cans and fill up with stock ; the okra thickens the soup and the amount to be used is optional. Tie up bouquet of herb, thyme, pars- ley, one bay leaf and 6 or 8 cloves — and drop it in the soup, also a pod of red pepper minced, and salt sufficient. Boil until the pieces of chicken are tender, take out the bunch of herbs; have a small saucepan of boiled rice ready at hand, serve a spoonful of rice in each plate and fill up with soup. 1055— Red Snapper, a la Palatka 1054 — Chicken Gumbo Soup. The several sorts of gumbo soup are all named so from being made with okra pods, called gumbo in the South, and used both green and in a dried and pow- dered state called gumbo fik. This green powder, a few bay leaves and bundles of sassafras root are offered for sale by Indians in the New Orleans mar- kets and seems to constitute their entire stock in trade. Okra or gumbo, is of too First make a sauce of the head of the fish, then bake the sliced fish in it. It is a court-bouillon without wine. Split the head, put it to boil in 3 or 4 pints of water with a few green onions cut small and a pod of red pepper

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