Gumbo Soup.
Ingredients: One large chicken; one and a half pints of green gumbo, or one pint of dried gumbo; three pints of water; pepper and salt.
Cut the chickens into joints, roll them in flour, and fry or sauté them in a little lard. Take out the pieces of chicken, and put in the sliced gumbo (either the green or the dried), and sauté that also until it is brown. Drain well the chickens and gumbo. There should be about a table-spoonful of brown fat left in the sauté pan; to this add a large table-spoonful of browned flour; then add the three pints of water, the chicken, cut into small pieces, and the gumbo. Simmer all together two hours. Strain through a colander. Serve boiled rice in another dish by the side of the soup-tureen. Having put a ladleful of the soup in the soup-plate, place a table-spoonful of rice in the centre.
Gumbo and Tomato Soup.
If canned gumbo and tomatoes mixed are used, merely add to them a pint or more of stock or strong beef broth. Bring them to the boiling-point, and season with pepper and salt.
If the fresh vegetables are used, boil the tomatoes and gumbo together for about half an hour, first frying the gumbo in a little hot lard. Many, however, boil the gumbo without frying.
Mullagatawny Soup (an Indian soup).
Cut up a chicken; put it into a soup-kettle, with a little sliced onion, carrot, celery, parsley, and three or four cloves. Cover it with four quarts of water. Add any pieces of veal, with the bones, you may have; of course, a knuckle of veal would be the proper thing. When the pieces of chicken are nearly done, take them out, and trim them neatly, to serve with the soup. Let the veal continue to simmer for three hours.
Now fry an onion, a small carrot, and a stick of celery sliced, in a little butter. When they are a light brown, throw in a table-spoonful of flour; stir it on the fire one or two minutes; then add a good tea-spoonful of curry powder, and the chicken and veal broth. Place this on the fire to simmer the usual way for an hour. Half an hour before dinner, strain the soup, skim off all the fat, return it to the fire with the pieces of chicken, and two or three table-spoonfuls of boiled rice. This will give time enough to cook the chickens thoroughly.