Cut up one chicken, wash and dry it, dip it in flour, salt and
pepper it, then fry it in hot lard to a delicate brown.
In a soup kettle place five quarts of water and your chicken,
let it boil hard for two hours, cut up twenty-four okra pods,
add them to the soup, and boil the whole another hour. One
large onion should be put in with the chicken. Add red pepper
to taste, also salt, not too much, and serve with rice. Dried
okra can be used, but must be soaked over night.