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Classic
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page 33
Gumbo Soup.
Take two pounds fresh beef; put this in a dinner-pot, with two gallons of water;
after boiling two hours, throw in a quarter of a peck of ocra, cut into small
slices, and about a quart of ripe tomatoes, peeled and cut up; slice four or
five large onions; fry them brown, and dust in while they are frying from your
dredge-box, several spoonsful of flour; add these, with pepper, salt and
parsley, or other herbs, to your taste, about an hour before the soup is
finished; it will require six hours moderate boiling.
ANOTHER WAY.
Cut up a large fat chicken; boil it in two gallons of water, adding at the time
you put in the chicken the same quantity of ocra, two large onions cut fine;
season with pepper, salt, thyme and parsley; and when nearly done, drop in
dumplings made of one egg, half a pint of rich milk, and flour sufficient to
make them so that they will drop from a spoon. This soup requires from four to
five hours moderate boiling. Just before serving, take up the chicken, and after
taking out all the bones, return the chicken into the soup, and dish it up.
Pea Soup.
Leave a pint of peas in the pot, with the water they were boiled in; make a
thickening of flour, milk and butter, seasoned with salt, pepper, parsley and
thyme; toast two or three slices of bread; cut it up in the tureen; and when the
soup has boiled about ten minutes, pour it over.
Children are mostly fond of pea soup, and it seldom disagrees with them.
A few slices of fat ham will supply the place of butter.
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