French Gumbo

Ingredients

• a large fat old chicken
• two teaspoonfuls of chopped onion
• dessertspoonful of lard
• a scant one of flour
• five quarts of cold water
• Salt to taste
• a dust of black pepper
• a dust of cayenne pepper
• quart of prepared okra

Method

1. 1

   Cut chicken into small pieces, wash and drain.

2. 2

   Brown onion in lard and flour, then add chicken and stir until brown.

3. 3

   Add cold water, salt, and peppers.

4. 4

   Boil gently for four hours.

5. 5

   Add okra fifteen minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 25. The excerpt below is the record exactly as published.

FREXCH GUMBO. Mrs. Pratte Layton, No. 2323 Scarff street— Choose a large fat old chicken, after being properly drawn and salted two hours, (better all night on the ice;) cut in small pieces, wash and drain in colander; have ready two teaspoonfuls of chopped onion; into kettle put dessertspoonful of lard with a scant one of flour, brown light- ly; put in the chicken and stir continually until brown; then add five quarts of cold wa- ter. Salt to taste, with a dust of black and cayenne pepper; boil gently four hours. Fif- teen minutes before serving, add quart of prepared okra

Cook this with the app: pantry check, scaling, and the assistant.