In this 19th-century chicken article from Good Housekeeping, 'Fried Gumbo' begins by browning chicken pieces in a skillet before stewing them slowly with okra, tomatoes, and onions, finished with a flour and butter paste (beurre manié) to thicken.
Original
Fried Gumbo
Prepare two young chickens, cut into nine
pieces and fry in a skillet, when brown put in a
kettle with one quart finely chopped okra, four
large tomatoes—canned ones may be substituted
—and two onions chopped fine. Cover with
boiling water, keep kettle closely covered and
cook slowly three hours, adding water if neces-
sary. Season with salt, pepper, and a little
flour and butter rubbed together into a smooth
paste. Serve hot.
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Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
2 chicken, cut into nine pieces
1 quart okra, finely chopped
4 tomatoes
2 onion, chopped fine
boiling water
salt
pepper
flour
butter, rubbed together into a smooth paste
Directions
Prepare two young chickens, cut each into nine pieces, and fry in a skillet until brown. Transfer the chicken to a kettle with one quart of finely chopped okra, four large tomatoes (or canned tomatoes), and two finely chopped onions. Cover with boiling water, cover the kettle closely, and cook slowly for three hours, adding more water if necessary. Season with salt, pepper, and a smooth paste made by rubbing together a little flour and butter. Serve hot.
Item type
recipe
Yield
Not stated
Timing
three hours
Temperature
Not stated
Equipment
skillet, kettle
Names & connections
Gumbotopic · dish type
Source context
publication context
To Cook Chickens
To Cook Chickens
By L. M. ANNABLE
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
Source evidence: To Cook Chickens
By L. M. ANNABLE
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
publication context
Fried Gumbo (continued)
flour and butter rubbed together into a smooth
paste. Serve hot.