Oyster Oumbo

Ingredients

• 1 quart of oyster juice
• 1 pint of boiling water
• 2 heaping tablespoons of gumbo fille powder
• salt
• cayenne pepper

Method

1. 1

   To 1 quart of oyster juice add 1 pint of boiling water; boil 10 minutes, then have 2 heaping tablespoons of gumbo fille powder in cup and add to it cold water; stir until ropy.

2. 2

   Add to oyster juice and boil 20 minutes, then put in oysters with salt and cayenne pepper.

3. 3

   Let come to boiling point and serve very hot.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 7. The excerpt below is the record exactly as published.

Oyster Oumbo. To 1 quart of oyster juice add 1 pint of- boiling water; boil 10 minutes, then have 2 heaping tablespoons of gumbo fille powder in cup and add to it cold water; stir until ropy. Add to oyster juice and boil 20 minutes, then put in oysters with salt and cayenne pep- per. Let come to boiling point and serve very hot. Congealed Bouillon. One knuckle of veal, 3 pounds of lean beef, 1 slice of raw ham, % gallon of water. Wash the meat, then add water and let it sim- mer more than 1 hour; remove scum. Add the vegetables and sea- soning, 1 teaspoon of celery seed or bunch of celery, 1 onion with 14 cloves stuck in it, 3 blades of mace, 2 bay leaves, 1 large carrot, salt to taste. Strain meat from soup and strain second time through a cloth dipped in cold water. Put back in kettle and add ^ box of gelatine that has been dissolved in cold water, the whites of 6 eggs beaten to a froth; also the shells, that have been washed and the juice of 1 lemon. Let come to a boil. Pour in 1 tablespoon of ice water and strain again, adding 1 teacup of sherry wine. Put soup in a bowl; when congealed fill bouillon cups and serve. KENTUCKY REOBIPT BOOK. 15 Mock Turtle Soup. Take 1 quart of soup stock and add to it 1 pint of cooked calf's head, cut in small pieces, cayenne, and black pepper, salt and 1 tumbler of sherry wine. Boil 15 minutes and serve with thin slices of peeled lemon; put 2 slices in each plate and serve very hot. Cream of Celery. Put 1 tablespoon of butter in frying pan ; add 2 stalks of celery cut in small pieces, then add 1 quart good soup stock, pepper and salt. Let boil half an hour. Put through fine sieve and add 1 quart of soup stock; thicken with 2 teaspoons corn starch, dissolved in % teacup of water, add 1 heaping tablespoon of butter and serve. Olaze. Glaze is simply clear stock boiled down to ^ of its original quantity. Put 2 quarts of rich strong stock in saucepan and boil un- covered imtil reduced to 1 pint. Keep in a sealed jar in a cool place. It is excellent for browning meats that have not been colored by cooking. For enriching a weak stock or gravy or adding flavor and consistency to sauces it is excellent. Winter Julienne. One quart brown stock, 1 pint mixed vegetables, i^ teaspoon salt, % saltspoon pepper. IDice the celery, turnips, carrots and a small onion cut in half. Some cabbage coarsely chopped may be added. Cook the vegetables in boiling salt water until tender. Drain them and add to soup a few minutes before serving. Macaroni and tapioca may be similarly prepared and substitued for the vegetables. Summer Julienne. One quart of consomme, 14 c^P cooked onions cut in rings, ^2 cup of cooked peas, % cup of asparagus tips, ^ cup of cooked string beans, salt and pepper. Heat the vegetables, put them into soup tureen and pour over the boiling soup. Serve at once. Velvet Soup. One quart of good stock, 1 coffee cup cream, seasoned to taste. Pour it boiling hot on the beaten yolks of 4 eggs diluted with ^ cup of cream. Reheat and serve at once in bouillon cups. Okra Soup. One quart okra, 1 quart tomatoes, 2^4 pounds shin of beef, cayenne pepper and salt. Cut the okra in small pieces, skin and slice the tomatoes. Cut the meat in thin slices across the grain, and put all together with 3 quarts of cold water. Bring to a boil, and simmer gently 6 or 7 hours. Skim well at first, add salt and pepper at the end of first hour. Remove all bones and skim off grease. It is then ready to serve. 16 KENTUCKY RECEIPT BOOK. Oyster Soup. One quart of cream, 1 quart oysters, 1 kitchen spoon of flour, ^ coffee cup celery, 1 tablespoon butter, salt and pepper. Let cream come to boiling point, then add oysters drained from liquor, flour that has been sifted, celery cut in blocks, salt, pepper and butter. Serve as soon as it boils. I Chili Con Cami. One small bowl of chopped beef, 8 large fresh tomatoes, 2 tablespoons cooked Chili beans, 1 large onion, y^ small Chili pepper, 1 teaspoon sugar, 1 teaspoon salt. Pare tomatoes and chop with other ingredients. Put in soup kettle with a little water and boil half an hour. Mix 1 tablespoon flour with cold water and add to soup 15 minutes before removing from fire. Serve hot for dinner or luncheon. Oyster Soup. Let 1 quart of milk come to a good boil, add about 1 dozen crackers pulverized, also pepper and salt, then the oysters, a piece of butter, and 3 tablespoons of chopped celery. Let all come to a boil, and serve immediately. Clear Soup. Take a good size soup bone and cover with water, let it cook 1 hour, add 1 carrot sliced, 1 turnip and a little parsley chopped fine. Skim off grease. Let simmer for about 5 hours, then pour into a bowl until next day. Skim off grease and put into a kettle with 1 tablespoon of brown sugar that has been toasted, the white of 1 ^%^ well beaten, cayenne pepper and salt. Let come to a boil, pour into tureen adding 1 teacup of wine. A few peas can be put into each plate if desired. Pea Soup. Put on pea hulls and let them boil 2 hours, then strain through a colandef, and add 1 pint of new milk, pepper and salt. Let it boil about % an hour, add a few peas while it is cooking, then serve. Pepper Pot. Boil the tripe the day before you wish to make soup. To 1 quart of tripe, cut into small dice, add 1 quart of sliced raw potatoes, and 1 chopped onion. To this add 2 quarts of water, or chicken stock is better. Boil until potatoes are done. A few minutes before you are ready to serve, add the dumplings, and Worcestershire sauce to taste. Dumplings — 1 pint of flour, a little salt and 1 heaping spoon of baking powder mixed with sweet milk. Mix with tablespoon and do not make too stiff, drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. KENTUCKY BBCEIPT BOOK. 17 -^ — ^- — • — ■— - — — . - - — - Farina Soup. One pint of new milk, 1 pint of boiling water

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