Oyster Gumbo

Ingredients

• one fowl
• one onion sliced
• half a pint of water
• a quart of chicken stock
• a quart of young okra
• a rounding teaspoonful of salt
• a level saltspoonful of cayenne
• a teaspoonful of paprika
• fifty oysters

Method

1. 1

   Singe and clean chicken, bake with onion and water until tender.

2. 2

   Cook okra in water for half an hour.

3. 3

   Combine chicken with stock, add salt, cayenne, and paprika.

4. 4

   Add okra and oysters, cover, and cook for 5 minutes.

5. 5

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 6. The excerpt below is the record exactly as published.

OYSTER GUMBO Singe, clean and cut as for a fricassee one fowl ; put it in a baking-pan ; add one onion sliced, 26 My Best 250 Recipes half a pint of water, and bake until tender. Wash and cut in thin slices a quart of young okra ; put it in a saucepan; add a pint of water and cook slowly for half an hour. Lift the chicken to a soup kettle ; add a quart of chicken stock or boil- ing water, and simmer gently for twenty minutes. Add a rounding teaspoonful of salt, a level salt- spoonful of cayenne, and, if you have it, a tea- spoonful of paprika. Add the okra and fifty oys- ters

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