Boil apint of shrimps in aquart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in. Chop up three dozenokra pods, twoonions, a pod of pepper, and alittleparsley, and fry them brown in alittlelard or butter; add to the okra the shrimps and the strained water in which they were boiled. Let all boil for an hour, and season with salt and pepper to taste. When shrimp and crabs can not be procured, half a pound of dry codfish, soaked an hour or two, and chopped fine, will do very well. All gombo should be thickened with alittleflour—browned if preferred—and stirred in just before adding the water; then boil an hour.