Ingredients:
1 chicken
2 pints okra
1 pint tomatoes
1 tablespoon butter
1/2 – 3/4 cup roux
salt, black pepper
1/2 tespoon thyme
1 bay leaf (optional)

Preparation:

1. Fry the chicken and pour over 1/2 gallon of boiling water and cook till the meat drops from the bones. Remove bones.

 

2. Prepare the vegetables and add to the soup and boil. Then add thickening (roux) and season to taste, or as for any other soup. Before pouring off add the butter. Add hot water as it boils down. Serve hot, with rice boiled dry.

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