To Make Gumbo

Ingredients

• two dozen green okras
• three quarts of cold water
• two tender chickens
• a quart of full ripe tomatoes
• four ears of tender green sweet corn
• a stalk of finely chopped celery
• a few sprigs of parsley
• one onion
• fresh butter to taste
• pepper to taste
• salt to taste
• a gill of pure wine

Method

1. 1

   Boil okra in water.

2. 2

   Prepare chickens and add to pot.

3. 3

   Add peeled tomatoes and grated corn.

4. 4

   Season and stir until thick.

5. 5

   Serve with wine if desired.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 65. The excerpt below is the record exactly as published.

salt to taste. Strain the soup through a hair sieve, and mash and press the peas through and return them to the soup ; stir well together. Cover the bottom of the tureen with cube-shaped pieces of buttered toast, and pour the soup hot over them and serve. GIBLET SOUP. Giblets of any kind of poultry, consisting of the head, neck, pinions, feet, liver, giz- zard, and heart. For goose giblet soup two sets of goose giblets maybe used. The pin- ions and the neck-skin should be scalded and picked free from feathers, the feet scalded and skinned, the beak removed and the skull split. After this they must be well cleaned, cut into small pieces, slightly sauted in butter, and then simmered till tender in some good beef stock or brown soup, with some carrot, turnip, onions, parsley, thyme, and a bay leaf. Season highly with mushroom ketchup, salt and cayenne, and thicken with butter rolled 76 HOME DISSERTATIONS. in flour. When the giblets are tender, the soup may be strained, then re-warm it and serve with the giblets, and, if desired, some vegetables in it. « TO MAKE GUMBO. For a large family, take two dozen green okras, cut into thin slices, put into a pot with three quarts of cold water, and start it to boiling. Now take two tender chickens, cut them up, and with a rolling-pin or mallet, macerate the flesh and bones until almost a jelly. Add this to the pot of okra. Scald and peel a quart of full ripe tomatoes, and finely grate four ears of tender green sweet corn, which add to the mass. Stir frequently, to prevent burning. Season with fresh butter, pepper and salt ; and when nearly done, add a stalk of finely chopped celery, with a few sprigs of parsley, and one onion. Con- stantly stirring ; and when the mass becomes ropy, and emits a grateful aromatic odor, serve up. If you would Frenchify the dish, just before it is taken up, add a gill of pure wine. LENTEN SOUP. Any good domestic red wine, such as currant, cherry or raspberry wine, may be used for this soup, the quantity of sugar being graduated by the acidity of the wine ; the pro- portion of sugar here given will serve for any wine as acid as claret ; domestic or Califor- nia claret makes a very fair Lenten soup at a reasonable cost, the New York price being thirty-five cents for a large bottle which will make four quarts of soup. Wash quarter of a pound of small sago in cold water, put it over the fire in three quarts of cold water, with a level teaspoon of salt, as much cayenne as can be lifted on the point of a small knife- blade, and a saltspoon of grated nutmeg ; stir the sago frequently enough to prevent burning, and cook it slowly until the little globules are entirely transparent, adding more water if it is required ; when the sago is transparent add quarter of a pound of sugar, and enough boiling water to make three quarts of soup ; then put in a quart of claret, or any good domestic red wine, and stir the soup until the sugar is dissolved ; when the soup is quite hot after the addition of the wine, serve it ; or ice it, and serve it cold. LOBSTER SOUP WITH MILK. Meat of a small lobster, chopped fine ; three crackers rolled fine ; butter, size of an egg ; salt and pepper to taste

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