Chicken Gumbo
This a noted Southern soup. Cut up two chickens, a year or more old, into convenient pieces and fry till brown in one-half a cup salt-pork fat. Then place all in a stewpan. Slice thinly a large onion and fry slowly for ten minutes in the fat just used. Add one quart of okra, finely cut (or one can of okra ), five sliced tomatoes and a couple of parsley sprigs. Fry all of these ingredients one-half hour, quite slowly, and place them in the stewpan with the chicken. Add one and one-half pint of boiling water, one-half teaspoon of pepper and two scant tablespoons of salt. Stew slowly two hours and then add one cup of cream and one of boiled rice. If seasoned to taste, boil up once and serve. Cayenne pepper (one-fifth of a teaspoon) may be used in place of white pepper if desired.