These are Creole dishes, and may be divided into gumbos proper and filees. The glutinous thickening of the former is furnished by okra; of the latter, by a preparation of dried sassafras leaves, with a small quantity of pulverized bay leaves.

An excellent way to utilize the remains of cold roasted chicken, turkey, game and other meats is in preparations of the gumbos. Oysters, crabs or shrimps may be added, and green corn, tomatoes, etc. Below we give several methods of compounding this dish. The gumbos occupy the medium ground between stews and soups.

Southern Gumbo Soup

1 large chicken, l½ pints of green okra pods, three pints of water, 1 small teaspoonful of pepper and 2 of salt; cut the chicken in small pieces, roll in flour and fry brown in a little lard or butter. Take out the chicken, add the gumbo (sliced okra pods) and brown that. There should be about one table-spoonful of fat in the pan; add to this a heaping table-spoonful of flour and stir until brown; then add three pints of water slowly, stirring until smooth. Put in the meat of the chicken and simmer slowly for two hours. Serve with boiled rice.

Gumbo Filee

Cut up and season the chicken, meat or game to make the soup; fry to a light brown with 1 onion cut fine, add boiling water in proportion to the meat. 2 pounds of meat or chicken, with ½ pound of ham or bacon will flavor a. gallon of soup, which, when boiled down will make gumbo for six persons. When the boiling water is added to the meat let it simmer two hours. To this amount add one tablespoonful of the filee, or, if okra is used, take 1 quart of the sliced pods.

Oysters will be found a great improvement. Scald and clarify their liquid; season to taste; pour into the soup and let boil fifteen minutes; add the oysters last and let it boil up once. Green corn and tomatoes are agreeable additions. Gumbo is always served with plain boiled rice. Never strain it. (See rule given for Gumbo Filee page 21).