Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Chicken Gumbo.

[Mrs. E. A. Wilburn's Recipe.]

For the stock, take two chickens and boil in a gallon of water until thoroughly done and the liquid reduced to half a gallon. Wipe off 1¹⁄₂ pounds of green okra, or if the dry is used, ¹⁄₂ pound is sufficient, which cut up fine and add to this stock while boiling; next add 1¹⁄₂ pounds of ripe tomatoes, peeled and chopped fine, adding also ¹⁄₂ coffee cupful of rice; let these boil for six hours, adding boiling water when necessary; then take out the chickens, carve and fry them brown in clear lard; into the fat put 1 large white onion, chopped fine, adding 2 tablespoonfuls of flour. Just before serving, put the chicken, boned and chopped, with the gravy thus prepared, and add to the soup with salt and pepper to taste.