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Classic
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page 20
boil the chicken until it is almost in pieces. Half-an-hour before dinner pour
in the oysters and their liquor. When ready for the table take a large spoonful
of fresh powdered sassafras leaves or filee, wet it with a little of the soup,
and stir it into the soup. If not thick or ropy enough, stir in another
spoonful. Do not let the soup boil after the filee is put in, but remove it from
the fire, or serve it immediately.
GOMBO FILEE WITH OYSTERS, NO. 2
Fry a tablespoonful of flour in a tablespoonful of lard. Let it brown slowly so
as not to scorch. Boil the liquor of two quarts of oysters, and when it is
boiling throw in a cupful of cut leeks or onions, a large slice of ham, some
parsley, and stir in the browned flour. Let this cook fifteen minutes; then pour
in two quarts of oysters. Let them boil a few minutes, season with salt and
pepper; take out the parsley and sift in half a cup of dried and pounded fresh
filee; if not fresh more will be required.
CHICKEN GOMBO WITH OYSTERS
Take a young chicken, or the half of a grown one; cut it up, roll it in salt,
pepper and flour, and fry it a nice brown, using lard or
drippings, as if for fricassee. Cut up a quart of fresh green okras, and take
out the chicken and fry the okra in the same lard. When well browned return the
chicken to the pot and boil. Add to it a large slice of ham; a quarter of a
pound will be about right for this gombo. Pour onto the chicken, ham and okra,
half a gallon of boiling water, and let it boil down to three pints. Ten minutes
before serving
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