Chicken Gumbo

From a
1912
cook book
'''''''''''''''''''''''''''''

.

This is a noted Southern Soup.

.

Cut up 2 Chickens,
a year or more old,
into convenient pieces and fry until brown
in 1/2 cup Salt-Pork Fat.
Then place all in a stewpan.
Slice thinly a large Onion and fry slowly for
10 minutes in the Fat just used.
Add 1 quart of Okra, finely cut
(or 1 can of Okra),
5 slices of Tomatoes,
and a couple of Parsley sprigs.
Fry all of these ingredients 1/2 hour,
quite slowly,
then place them in the stewpan with the Chicken.
Add 1 1/2 pint of boiling Water,
1/2 teaspoon of Pepper,
and 2 scant Tablespoons of Salt.
Stew slowly 2 hours,
then add 1 cup of Cream,
and 1 cup of boiled Rice.

.

If seasoned to taste,
boil up once and serve.
~~~~~~~~~~~~~~~~~~~