Oyster Gumbo

Cut up a chicken; roll in flour and brown well in a soup-pot, with a spoonful of lard, two slices of ham, one large onion (chopped fine), and a good-sized red pepper. When browned, cover the whole with water and stew until the chicken is perfectly tender. Then add the liquor of four or five dozen oysters, with water enough to make four quarts. When it has again come to a good boil, add the oysters and stir while sifting in one large spoonful of fresh file. Salt to taste. Serve immediately, placing a large spoonful of boiled rice in each soup plate.

“Gumbo File” is made of the red sassafras leaves, dried and ground into a powder.