This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 fowl (3 to 4 pounds)
1 quart okra, fresh or canned
1 cup cream
2 sprigs parsley
3 cups boiling water 1/2 teaspoon pepper
2 tablespoons salt 1 cup boiled rice
This is a noted Southern soup. Cut the chicken into convenient pieces and saute until brown in salt pork fat, then place all the pieces in a saucepan. Cut a large onion into thin slices and saute slowly for ten minutes in the fat. Add okra, cut fine, sliced tomatoes, and parsley sprigs. Saute all of these ingredients one-half hour, quite slowly, and place them in the saucepan with the chicken. Add boiling water, pepper and salt. Simmer slowly two to four hours, or until the chicken is very tender, and then add boiled rice and cream. If more seasoning is needed, add it, and if necessary, thin with boiling water. Boil up once and serve. Cayenne pepper (one-fourth teaspoon) may be used instead of white or black pepper, if desired. Separate the bones from the chicken. Serve with pieces of chicken in the plate with the soup.