onion, first being careful to press out all the pork fat possible.
Into the fat remaining put the flour, and stir until it becomes a rich
brown; add this to the other ingredients. Cover the pot, and simmer
three hours; then rub through a sieve, and add the stock, salt and
pepper and the meat of the chicken, cut into small pieces. Simmer
gently twenty minutes. Serve with a dish of boiled rice.


Okra Soup, No. 2.

One pint of green okra, one of green peas, one of green com, cut from
the cob, half a pint of shell beans, two onions, four stalks of
celery, two ripe tomatoes, one slice of carrot, one of turnip, two
pounds of veal, quarter of a pound of fat ham or bacon, two table-
spoonfuls of flour, four quarts of water, salt, pepper. Fry the ham or
bacon, being careful not to bum. Cut the veal into dice; roll these in
the flour and fry brown in the ham fat; then put them in the soup pot.
Fry the onion, carrot and turnip in the remaining fat. Add these to
the veal, and then add the okra, cut into small pieces, the shell
beans, celery and water. Simmer two hours, and then add the tomatoes,
corn, peas and salt and pepper. Simmer half an hour longer and serve
without straining. If dried okra be used for either soup, half the
quantity given in the recipes is sufficient Okra is often called
gumbo. The same kind of a soup is meant under both names.


Grouse Soup.

The bones of two roasted grouse and the breast of one, a quart of any
kind of stock, or pieces and bones of cold roasts; three quarts of