Okra Soup Recipe

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Take a young chicken or a half grown one; cut up; roll it in salt,
pepper and flour, and fry it a nice brown, using lard or drippings as
if for a fricassee. Cut up a quart of fresh green okra and take out
the chicken and fry the okra in the same lard. When well browned,
return the chicken to the pot and boil. Add to it a large slice of
ham--a quarter of a pound will be about right for this gumbo. Pour on
to the chicken, ham and okra half a gallon of boiling water and let it
boil down to three pints. Ten minutes before serving, pour into the
boiling soup two dozen fine oysters, with half a pint of their liquor;
let it come to a good boil and serve with well-boiled rice._--La
Cuisine Creole._

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