American
Oyster Gumbo
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 pint Oysters
- 4 cups Fish Stock
- ¼ cup Butter
- 1 tablespoon Onion
- ½ can Okra
- ⅓ can Tomatoes
- As needed Salt
- As needed Pepper
Make it
Method
- 1
Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion five minutes in one-half the butter; add to stock. Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter.
- 2
Season with salt and pepper.
- 3
Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling-point, simmering thirty minutes, and straining.
Source & rights
Where this recipe comes from
Oyster Gumbo, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.