Chicken Gumbo with Oysters
From The complete cook book, 1900
Serves 8
Serve with well-boiled rice.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 10. The excerpt below is the record exactly as published.
CHICKEN GUMBO WITH OYSTERS. Take a young chicken, or' the half of a grown one; cut it up, roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings as if for fricassee. Cut up a quart of fresh green okras, and take out the chicken and fry the okra in the same lard. When well browned return the chicken to the pot and boil. Add to it a large slice of ham ; a quarter of a pound will be The Complete Cook Book. 29 abont right for this gumbo. Pour on to the chicken, ham and okra, half a gallon of boiling water, and let it boil down to three pints. Ten minutes before serving pour into the boiling soup two dozen fine oysters with half a pint of their liquor
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