Gumbo Soup (Chicken Version)

Ingredients

• Prepare two good-sized chickens as for a fricassee
• fry in butter until a light brown
• pour over them three quarts of hot water
• and salt to suit the taste
• After straining three pints of oysters
• stir into it two spoonfuls of powdered sassafras leaves
• Season with pepper

Method

1. 1

   Flour the chickens and fry in butter until light brown.

2. 2

   Put them in a soup pot, pour over hot water, and simmer slowly for two hours.

3. 3

   Braid flour and butter together for thickening.

4. 4

   After straining oysters, add the juice to the soup along with a few slices of cold ham.

5. 5

   Let it boil gently for ten or twelve minutes.

6. 6

   Just before removing from fire, stir in sassafras leaves and add oysters.

7. 7

   Serve in a deep dish garnished with rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 45. The excerpt below is the record exactly as published.

Season with pepper and salt. When the soup is done take out the bag, and, after removing the buds, squeeze the bag into the soup. Add red pepper and thicken with browned flour. GUMBO SOUP. Prepare two good-sized chickens as for a fricassee ; flour the chickens and fry in butter until a light brown. Put the chickens in a soup pot, and pour over them three quarts of hot water, allowing the whole to simmer slowly for two hours. Braid a little flour and butter together for thicken- ing • and salt to suit the taste. After straining three pints of oysters, add the iuice to the soup ; also a few slices of cold ham. Let the contents boil gently for ten or twelve minutes. Just before removing the soup from the fire stir into it two spoonfuls of powdered sassafras leaves

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