Recipe For Cooking Gumbo Soup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 259 of 825.
From Fresh Okra Pods
3 tablespoonfuls of lard. 1/2 small pod of red pepper. 3 or 4 ounces of ham. 1/2 bay leaf. 1 fowl (about 4 pounds). 2 sprigs of thyme. 1 quart of green okra pods. Boiled rice. 1 onion sliced. Salt. 1/3 cup of flour. 3 or 4 tomatoes.
Disjoint the fowl, cut the ham in pieces and sauté them in the hot lard to a golden brown: remove the chicken to a stewpan (iron must not be used with okra) and sauté the onion and the okra pods cut in pieces; then add the flour and, when well blended with the fat, of which more may be needed, add gradually a quart of water; when boiling add to the chicken with another quart of water, the tomatoes, skins removed, the red pepper, bay leaf, thyme, and salt; let simmer, covered, very slowly until the fowl is cooked, adding more water if needed, also salt. In serving add a spoonful of boiled rice to each plate. Left-over fowl may be used for this soup.