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The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Take a good fat hen, cut up, and fry till quite brown; fry onion enough to season; put all into a pot and fill with boiling water. Cook until the chicken comes all to pieces, then take out some of the chicken. Just before serving, sprinkle in the file powder, a little at a time, and stir until the soup is as you like. Add 50 oysters, boiled until sufficiently done. Serve with plain boiled rice.

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