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Gumbo Soup (Prepare two good-sized)

Prepare two good-sized chickens as for a fricassee; flour the chickens and fry in butter until a light brown. Put the chickens in a soup pot, and pour over them three quarts of hot water, allowing the whole to simmer slowly for two hours. Braid a little flour and butter together for thickening; and salt to suit the taste. After straining three pints of oysters, add the juice to the soup; also a few slices of cold ham. Let the contents boil gently for ten or twelve minutes. Just before removing the soup from the fire, stir into it two spoonfuls of powdered sassafras leaves. Leave it on the fire to simmer a few minutes, then add the oysters. Season with pepper, serve in deep dish and garnish with rice.

CHAPTER VII.