Gumbo Filé

Ingredients

• A fowl
• One onion
• White meat of chicken
• 31/2 quarts of cold water
• A quart or more of oysters
• Salt
• Cayenne pepper
• White pepper
• Powdered filet 

Directions

1. Disjoint and cut up a fowl
2. Fry in a pan with onion cut up
3. Put in a soup pot knuckle of veal
4. Fried fowl covered in 31/2 quarts of cold water
5. Let simmer on back of range about six ours
6. Strain soup and skim off all grease
7. Cut up white meat of chicken 
8. Put chicken in stock with a quart or more of oysters
9. Add salt, cayenne pepper, white pepper
10. When at boiling, sprinkle or sift in powdered filet enough to thicken it

— Mrs. Eugenia Phillips

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018