Cooking In Old Creole Days

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COOKING IN OLD CREOLE DAYS

      GUMBO FILé
Put into a casserole (saucepan) a spoonful of pure lard and one of flour, stir
it well until it is of a light brown. Chop an onion into small pieces and throw
them in. Cut up a fat capon or chicken into small pieces and put these in the
casserole with the flour and lard. Stir it all the while until the chicken is
nearly done. When the whole is well browned, add a slice of ham, cut up small.
Throw in two or three pods of red pepper, and salt to your taste. Now add a
quart of boiling water, and leave it on the fire for two hours and a half. A
quarter of an hour before dinner is served add three dozen oysters with their
liquor. Just before taking the soup off the fire, put in a tablespoonful of
filet, stirring it all the while. Let it boil one minute and then serve. Do not
put in too much filet; the spoon should not be full. Indeed, half a
tablespoonful is enough.--LOUISE LIVINGSTON HUNT, New Orleans.

      CREME D'ORGE
One pound of lean veal, one pound of lean beef, and two ounces of pearl barley.
Put them into a quart of cold water and let it boil down to a pint. Rub all
through a sieve. Melt a spoonful of this strengthening jelly when required.

      GUMBO FILé
Disjoint and cut up a fowl. Fry in pan with onion cut up. Put in a soup pot
knuckle of veal, fried fowl covered in

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