Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021