Shrimp Gumbo File

• 50 Fine Lake Shrimp
• 2 Quarts of Oyster Liquor
• A Quart of Ho

Scald and shell the shrimp, seasoning highly the boiling water. Put the lard into a large kettle and, when hot, add the flour, making a brown Roux. When quite brown, without a semblance of burning, add the chopped onion and the parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and the hot water, or use the carefully strained liquor in which the S