Oyster Gombo

Ingredients

• one large chicken
• two small ones
• three tablespoonfuls of butter
• four tablespoonfuls of flour
• one quart of oysters
• two quarts of boiling water
• two sprigs of parsley
• two of thyme
• three teaspoonfuls of salt
• half a teaspoonful of white pepper
• one-eighth of a teaspoonful of cayenne
• one scant teaspoonful of powdered sassafras

Method

1. 1

   Draw, singe, and wash the chickens.

2. 2

   Cut into joints and roll in flour.

3. 3

   Fry in butter until brown.

4. 4

   Transfer to a stew-pan with boiling water.

5. 5

   Stir remaining flour into the frying-pan until smooth, then add to the stew-pan.

6. 6

   Add salt, pepper, parsley, and thyme.

7. 7

   Simmer for two hours.

8. 8

   Mix sassafras with cold water and stir into the stew.

9. 9

   Add oysters, boil once, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 64. The excerpt below is the record exactly as published.

Oyster Gombo. Use one large chicken or two small ones, three table- spoonfuls of butter, four table-spoonfuls of flour, one quart of oysters, two quarts of boiling water, two sprigs of parsley, two of thyme, three teaspoonfuls of salt, half a teaspoonful of white pepper, one-eighth of a teaspoon- ful of cayenne, and one scant teaspoonful of powdered sassafras. Draw, singe, and wash the chickens. Wipe them, and then cut into joints. Eoll these pieces in the flour. Put the butter on the fire in the frying-pan ; and when it becomes hot, put in the chicken, and cook until brown on all sides. Take the chicken from the frying-pan and put it in a large stew-pan with the boiling water. Put into the frying-pan any flour remaining from that in which the chicken was rolled, and stir until smooth and frothy. Add this mixture to the chicken and water. Now add the salt and pepper and the parsley and thyme, tied in a bunch. Simmer for two hours. See if the bones will slip from the chicken ; if they will not, sim- mer until they will ; then take out the herbs. Mix the powdered sassafras with half a cupful of cold water, and stir into the stew-pan. Now add the oysters. Let the contents of the kettle boil up once, and then serve in a tureen. A dish of rice should accompany the gombo. 132 MISS PARLOA'S KITCHEN COMPANION. Okra Soup. This is a palatable and substantial soup. It is made of a quart of okra, a fowl, a quarter of a pound of salt pork, half a can of tomato, an onion, two generous quarts of boiling water, four table-spoonfuls of flou

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