Gumbo aux Herbes

Ingredients

• six slices of bacon
• two tablespoons of flour
• one large minced onion
• one pint of 'herbes'
• one tablespoon of canned tomatoes
• half a teaspoon of thyme
• salt and pepper to taste
• one quart of water or beef soup or chicken soup

Method

1. 1

   Fry bacon, add flour, then onion and minced herbs.

2. 2

   Brown slightly, add tomatoes, thyme, and seasonings.

3. 3

   Add water or soup and cook slowly for half an hour.

4. 4

   Serve with rice.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 18. The excerpt below is the record exactly as published.

GUMBO AUX HERBES A NEW ORLEANS DISH Chop fine six slices of bacon and fry. Add two tablespoons of flour. When browned add one large minced onion, and one pint of "herbes," which you have minced exceedingly fine. These herbs are one teacup of cold boiled spinach left over, the green tops of two onions, green tops of radishes and mustard, quarter of a teacup of minced celery, and half a teacup of cold kidney beans. Brown slightly, then add one tablespoon of canned tomatoes, half a teaspoon of thyme, and salt and pepper to taste. Add one quart of water or beef soup or chicken soup

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