Gumbo

Ingredients

• a fowl
• a slice of lean bacon
• one onion
• one pint of skinned tomatoes
• two pints of young okra
• half a tea cup of rice
• a few sprigs of parsley
• a gallon of water

Method

1. 1

   Cut up the fowl, break the bones, and brown in lard or butter.

2. 2

   Pour on water, add bacon, onion, tomatoes, okra, rice, and parsley.

3. 3

   Cover and simmer for at least four hours, skimming off impurities.

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.

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, or if in season for fresh okra, slice pint of okra and add one hour before serving. Make at the same time a dish of mush; when cold cut in small diamonds, put on table served in plates. XO. 37. FREXCH SOUP (MADE IX AX HOUR.) Miss Jennie Swanner, No. 1426 North Main street, Santa Ana, Cal.— Cut Into small pieces a pound of beef and a pound of veal; put them into a wide shallow sauce pan, with a carrot and an onion cut in slices; a few slices of bacon, and half glass of water. Hold it over the fire for a short time till the meat and vegetables begin to brown, taking care, however, that they are not burnt; then pour over the whole a pint of boiling water and let the soup stew gently for about three-quar- ters of an hour; after which the soup only re- quires to be strained through a sieve to be fit for use. XO. 3S. FRUIT SOUP. Mrs. M. A. Price, Hollywood, Cal.— One cup water, one table- spoon sago or bread crumbs, two tablespoons sugar, one" cup raisins steamed fifteen min- utes; one cup cranberries or pie plant juice, one cup strawberry juice; put sago 5n warm water in a double boiler, boil till clear; add COOKING AND OTHER RECIPES. 17 sugar and raisins, then cranberry or pie plant juice; add strawberry juice; run through a colander; add a few strawberries; heat the soup and serve. NO. 39. GUMBO. Miss M. H. Chapman, No. 124 South Daly street— Cut up a fowl as if to fry; break the bones; lay it in a pot with a little fresh lard or good butter; brown it a little; when browned, pour on it a gal- lon of water; add a slice of lean bacon, one onion cut in thin slices, one pint of skinned tomatoes, two pints of young okra cut up, half a tea cup of rice and a few sprigs of parsley

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