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Gumbo Filit a La Creole

Put into a deep pot one tablespoonful lard, when hot put in one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown; skim out the onion and do not put it back until a chicken cut up in small pieces has been fried. Stir it all the time. Have a kettle of boiling water near by; pour one or two cups of water on the chicken, stir well and let it simmer slowly. Add: 10 allspice. 8 cloves. Red and black pepper. Parsley and thyme if you like it. Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry. N. B. Filit is only pulverized sassafras leaves, dried and sifted; you can make it yourself.--Mrs. S., La.