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can of okra or the fresh okra, and chop it up a bit. Put it in a saucepan with a
little water and let it simmer a quarter of an hour, stirring it all the time.
Then add to it either six fresh tomatoes, or half a can of tomatoes, and let it
cook on a slow fire for an hour, uncovered. When your gumbo has been on the fire
the two hours and a half, you take it off to cool, and skim all the grease off.
Then you put it back in the saucepan and add your okra and tomatoes and let it
simmer slowly for an hour or until the okra is thoroughly cooked. Serve hot, and
eat it with dry rice served in a separate dish.--MME. EUSTIS, MéRE.
CRAB GUMBO
Take half a pound of nice veal, cut it in slices; or take half a chicken, which
you cut in small pieces. Brown it well, as you do for the gumbofilet. Let it
simmer on the fire an hour and a half. Pick very carefully twelve or fifteen
crabs, keeping the flesh only. Warm them up in a separate saucepan with a
spoonful of butter for a few minutes. Pour it then in your pot over your veal.
Add a few small pieces of fried ham. Season with salt and pepper to taste.
Before you mix the veal and crabs take out all the large pieces of veal, so that
the crabs may predominate, It should be of a thick consistency. Serve hot, with
dry rice in a separate dish.--JOSEPHINE NICAUD,New Orleans.
HERB GUMBO
Clean and prepare a good handful of fresh spinach leaves, a handful of beetroot
leaves, a handful of radish leaves, a handful of mustard leaves, a handful of
patience leaves, one head of lettuce. Throw them in hot water and let them boil
like spinach, then let them drip in a
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