Clean and cut the CHICKEN for stewing. Brown quickly in hot fat. Lift to a deep Saucepan and add
- Two quarts of water,
- Four onions,
- One bay leaf,
- Two cloves.
Cook until the CHICKEN is tender. Now thicken the liquid slightly with cornstarch. Season with
- Red pepper and salt,
- Two tablespoons of fine chopped parsley,
- One-half teaspoon of thyme,
- One tablespoon of gumbo or file,
- Two cups of cooked okra.
- Send to the table at once and serve with plenty of boiled rice.
NOTE.—Gumbo, or file, is a powder made and sold in Louisiana. It is composed of young sassafras leaves. File can be purchased in fancy grocery stores.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss