gumbo soup
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
Instructions:
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
2 fowls
parsley
pepper
salt
onion
lard or bacon
1 quart sliced okra
scrap of ham, or fried sausage
Instructions:
Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon.
Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham or fried sausage to boil with it.
Sassafras Gumbo is made in the same way, except after the fowl has boiled until the flesh has left the bone, just before taking off the fire, stir in one tablespoonful sassafras flour. Oysters are a great improvement to sassafras gumbo. Gather the sassafras leaves green, and dry in the shade, as sage; when thoroughly dry, rub through a sieve and bottle and cork tightly. It is nice in beef soup instead of okra. - Mrs. T.
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