Oyster Gumbo from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the lard into a large kettle, and when hot add the flour, making a brown Roux. When quite brown, without burning, add the chopped onions and parsley. Fry these, and when brown, add the chopped ...
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Ingredients
- 4 Dozen Oysters
- 2 Quarts of Oyster Liquor
- A Teaspoonful of Lard, or Butter
- A Quart of Hot Water
- 2 Tablespoonfuls of Flour
- A Large White Onion
- Parsley, Thyme and Bay Leaf
- Salt
- Pepper
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