The Blue Grass Cook Book

page 36

and boil 1 hour longer. Season with salt and black pepper to taste.

In summer 2 or 3 ears of corn, cut and scraped, make a nice addition. If
desired, serve with 1 spoonful of boiled rice to each soup plate.

      OYSTER GUMBO
E. D. P.

  1 large chicken,

  1 can of oysters,

  1/2 pound of boiled ham,

  2 quarts of boiling water,

  1 bunch of summer savory,

  1 bunch of parsley,

  1 tablespoonful of filée powder,

  Salt, black and cayenne pepper to the taste.

Divide the chicken, skin and flour each piece well; cut the ham in dice, and,
with a cooking-spoonful of butter, fry until brown. Then pour on it 2 quarts of
boiling water, the bunches of summer savory and parsley tied together, salt and
cayenne pepper. Let this boil slowly for 4 hours. Take out the summer savory and
parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes
before serving heat the oysters and

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