1904 - The Blue Grass Cook Book

Gumbo Soup

DDV CULINARY

1 chicken,
2 pints okra,
1 pint tomatoes,
1 tablespoon butter.

Fry the chicken and pour over 1/2 gallon of boiling water
and cook till the meat drops from the bones.
Remove bones.
Prepare the vegetables and add to the soup and boil.
Then add thickening and season to taste, or as for any other soup.
Before pouring off add the butter.
Add hot water as it boils down.
Serve hot, with rice boiled dry.