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Oyster Gumbo

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

December 1867

Mix well one tablespoonful of flour and one of lard, and brown the mixture in a frying-pan; take the liquor of 2 quarts of oysters, set it on the fire, and when it boils, add the brown flour with chopped leaks and parsley;  then put in the oysters, and let the whole simmer for fifteen minutes; next sift into it a tablespoonful and a half of powdered sassafras, to give it the fillet; leave it two or three minutes longer on the fire, and serve it very hot. No spices but black pepper. This dish will require more or less time to prepare, according to the ingredients of which it is composed. For chicken or turkey gumbo, the fowl must be first fricasseed. Any good cook will understand how to make a piquant and palatable stock of whatever she may select for her gumbo.

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