1881 - What Mrs. Fisher Knows About Old Southern Cooking

Chicken Gumbo

DDV CULINARY

Salt and pepper chicken before frying it.
Take a chicken, seperating it from all the joints and breaking the bones,
fry the chicken in one and a half tablespoonful of lard or butter.
First well mix the chicken in dry flour,
let the fat be hot,
put chicken to fry until brown; don't burn chicken.
After fried put it on in soup kettle with half a gallon of hot water,
one and a half quarts of green ochre cut into thin pieces, throwing the end away,
and let the whole boil to three pints;
season with pepper and salt.
Chop half of an ordinary sized onion fine, and fry it with chicken:
chilli pepper chopped fine if added is nice when liked.