Ingredients: One large chicken; one and a half pints of green gumbo, or
one pint of dried gumbo; three pints of water; pepper and salt.
Cut the chickens into joints, roll them in flour, and fry or _sauté_
them in a little lard. Take out the pieces of chicken, and put in the
sliced gumbo (either the green or the dried), and _sauté_ that also
until it is brown. Drain well the chickens and gumbo. There should be
about a table-spoonful of brown fat left in the _sauté_ pan; to this add
a large table-spoonful of browned flour; then add the three pints of
water, the chicken, cut into small pieces, and the gumbo. Simmer all
together two hours. Strain through a colander. Serve boiled rice in
another dish by the side of the soup-tureen. Having put a ladleful of
the soup in the soup-plate, place a table-spoonful of rice in the
centre.