1904 - The Blue Grass Cook Book

Chicken Gumbo

DDV CULINARY

Fry 1 chicken.
When done, cover with boiling water and cook until it is ready to fall apart.
Remove the chicken, place in a dish to cool, and pour the liquor into the soup-pot.
Add chicken, minced or shredded very fine.

Fry 1 onion with 1 slice of fat pork.
Rinse the skillet out with a little water and pour all into the soup.
Put 1 can of tomatoes on to boil with 2 quarts of water.
Slice 1/2 green pepper and 1 small red pepper very fine and add to tomatoes.
Boil 2 hours.
Take 2 cans of okra, carefully removing all the tough pods,
1/2 cup of rice, and 1 tablespoon of minced parsley.
Add to the soup 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.