CHICKEN GUMBO WITH OYSTERS





From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.
Fry three rather thin slices of salted pork; and three large onions in
the some fat. Fry also a chicken of medium size, after which put pork,
onions, chicken and a half pound of _lean_ ham, into a dinner
kettle containing four quarts of boiling water. When the mixture
begins to boil, add one quart of gumbo, the corn cut from two ears,
three tomatoes, and two VERY small red peppers. Add boiling water as
it needs and cook slowly five or six hours, after which strain and
serve with bread "crunchers" cut in dice.





CHICKEN FRICASSEE CHICKEN LIVER PASTE, No. 1 facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback