New Orleans Gumbo

Ingredients

• One turkey or fowl
• One pound of fresh beef
• One ounce of lard
• One yellow onion
• One cup of water
• One hundred oysters with the liquor
• Two spoonfuls of pulverized fillet

Directions

1. Cut your choice of either turkey or fowl into smaller pieces, along with the fresh beef. 
2. After cutting into desirable sized pieces, add all meat cuts to a large soup pot, large enough to make a big batch. Mix in an ounce or so of lard, using judgement. 
3. While the meat and lard are mixing, dice an onion and throw it in the pot. 
4. Pour enough water, typically a cup, to cook the meat and provide enough substance to mix the lard in thoroughly. 
5. After the meat has tenderized, add in the oysters. 
6. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014