Take two young chickens, cut in pieces, roll in flour and fry to light
brown. Take the fried chicken, a ham bone stripped of meat for flavor, a
tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of
tarragon and boil in four quarts of water until the meat loosens from
the bones. Slice and fry brown two large onions and add two heaping
quarts of sliced okra and one cut up pod of red pepper. Stir all over
the fire until the okra is thoroughly wilted then remove the larger
bones and let cook three quarters of an hour before serving. Half an
hour before serving add a can of tomatoes or an equal quantity of fresh
ones, and a pint of shrimps, boiled and shredded. Have a dish of well
boiled and dry rice and serve with two or three tablespoonfuls in each
soup plate.