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Classic
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page 18
which have been boiled in a little of the broth; add to this when it has boiled
half an hour a small lump of sugar and a little red pepper. This soup is
excellent, and may be served with any kind of vegetables strained in it, such as
puree of peas, carrots, turnips, or celery.
RABBIT SOUP
Cut one or two rabbits into joints; lay them for an hour in cold water; dry and
fry them in butter until they are half done; place the meat in a saucepan with
four or five onions and a head of celery cut small; add to these three parts of
cold water and a cup of peas, either green or dry; season with pepper and salt,
then strain and serve it. Some like it unstrained.
REMARKS ON GOMBO OF OKRA OR FILEE
This is a most excellent form of soup, and is an economical way of using up the
remains of any cold roasted chicken, turkey, game, or other meats. Cut up and
season the chicken, meat, or other material to make the soup; fry to a light
brown in a pot, and add boiling water in proportion to your meat. Two pounds of
meat or chicken (bones and all), with a half pound of ham, or less of
breakfast-bacon, will flavor a gallon of soup, which, when boiled down, will
make gombo for six people. When the boiling water is added to the meat, let it
simmer for at least two hours. Take the large bones from the pot, and add okra
or a preparation of dried and pounded sassafras leaves, called filee. This makes
the difference in gombo. For gombo for six people use one quart of sliced okra;
if filee be used, put in a coffee-cupful. Either gives the smoothness so
desirable in
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