Louisiana Gumbo

Ingredients

• Okra,^l quart
• Tomatoes, 6
• Onion, 1
• Green pepper, 1
• Beef-stock, 3 pints
• File (powdered sassafras), 1 tablespoon
• Salt and pepper

Method

1. 1

   Chop the onion, okra, tomatoes, and pepper.

2. 2

   Put in a pot and add the stock, letting it simmer until thoroughly cooked.

3. 3

   Then add the salt and pepper and a tablespoon of the file, or sassafras powder.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 9. The excerpt below is the record exactly as published.

Salt and pepper. Soak the cauliflower head downward in salted water, and then cook it until tender. Remove some of the best flowers to serve in the soup, and press the rest through a sieve. Add the water if it is not too strong. Scald a slice of onion in twice the quantity of milk that you have of pulp. Add the pulp to the milk and onion, season with salt and pepper, and lastly add the flowerlets of the cauliflower. CHESTNTTT PUEEE, NO. 1 Blanched chestnuts, 1 pint, Milk, or stock, 1 pint, Flour, 2 tablespoons, Butter, 2 tablespoons, Eggs, 2 yolks, Cream, 2 tablespoons. Cook the chestnuts in sufficient water to cover them. When soft, pass through a sieve while still hot, and add to this the 29 SOTJPS AROUND-THE-WORLD COOK BOOK stock, and stir until it boils. Blend the butter and flour to- gether and add it to the stock and chestnuts; also add salt and pepper to taste. Just before serving, add the beaten yolks of the 2 eggs, and the cream. CHESTNUT PUREE, NO. 2 Spanish chestnuts, 1 quart, Butter, 2 tablespoons. Cream, 2 tablespoons. Onion juice, i^ teaspoon, Salt and pepper. Shell, blanch, and boil the chestnuts until soft, and then rub them through a colander. Add to them the butter, cream, onion-juice, and salt and pepper to taste. Stir over the fire until thoroughly hot. This is a delicious puree to serve with roast fowls of any sort, or with game. TARO, OR POI HAWAIIAN If the taro root cannot be obtained, taro flour may now be had from many druggists. Peel and boil the root until mealy. Pound in a mortar until like dough, adding a little water as you are pounding it. Set it away to ferment, but do not let it get very sour. Fermentation from 24 to 30 hours will probably be long enough. When preparing for use, mix with water, and make a gruel — there are three thicknesses recognized by Hawaiians; respectively, *' one-finger, " '"two-finger," and "three-finger poi." For invalids, boil as above, and pound in a mortar, but 30 AROUND-THE-WORLD COOK BOOK SOTJPS do not ferment. Mix with milk instead of water, and al-» ways use it when fresh. It should be cold when used, chilled if possible. TOMATO BISaUE Tomatoes, 1 can, Butter, 14 cup, Onion, finely chopped, 2 tablespoons. Flour, 3 tablespoons. Milk, 2 pints. Salt, 11/2 teaspoons. Parsley, chopped, 1 teaspoon, Cloves, 4, Soda, l^ teaspoon. Celery-salt, and cayenne. Melt the butter and add the onion, and cook for 5 minutes ; then add the flour, milk, and seasoning. Heat the tomatoes and rub through a sieve, and add the soda to it, combine this with the butter and milk mixture, and cook all in a double boiler for 20 minutes. Then strain and serve. BLACK-BEAN SOUP Black-beans, 1 cup, Salt-pork, i/^ pound, Lemon, 1, Sherry, 1/2 cup, Eggs, 2, Salt and pepper. Let the beans soak for 6 hours, then boil them with 2 quarts of water, and with the salt-pork. When soft, press the beans through a colander and return to the fire; season 31 SOTTPS AROUND-THE-WORLD COOK BOOK with the sherry and lemon, and with the eggs, hard-boiled and cut in slices. It may be necessary to add more water. LOBSTER SOUP Lobster, 1, Milk, 1 quart, Butter, 2 tablespoons. Flour, 2 tablespoons. After boiling the lobster take it from the shell, and chop fine. Put the milk with 1 pint of water; boil, and then add the lobster, and the butter and flour, which have been creamed together. A little sherry will improve this. CLAM CHOWDER Hard clams, 1 pint, Soft clams, 1 pint, Potatoes, 6, Onions, minced, 2, Carrots, 2, Milk, 1 pint. Salt-pork, — cut in thin strips, l^ pound. Water, 2 quarts. The onions and pork should be browned in the bottom of the pot; then add, all chopped fine, the clams, potatoes and carrots. Add the water and cook slowly for several hours. Just before serving add the milk, and stir it well in. CORN CHOWDER Com, 6 large ears, cut from the cob, Potatoes, 4, chopped, 32 AROUND-THE-WORLD COOK BOOK SOUPS Salt-pork, chopped, ^4 pound, Onion, chopped, 1, Flour, 2 tablespoons, Butter, 2 tablespoons, Milk, 1 pint, Water, 1 quart. Salt and pepper. Put the onion and pork into the pot, and brown slightly; add the corn, potatoes, and 1 quart of boiling water. Boil slowly, until the potatoes are soft. Cream together the butter and flour ; add this to the pint of milk, season with salt and pepper, and pour it into the chow- der. Boil the whole together for 10 minutes. CHICKEN GUMBO Young chicken, jointed as for fricassee, 1, Okra, chopped fine, 1 quart. Tomatoes, sliced, 1 quart, Onion, finely minced, 1, Flour, 1 tablespoon, Butter, 2 tablespoons. Place the butter, flour, and onion in a pan, and slightly brown. Add slowly the tomatoes and okra, and let these boil for 15 minutes; then add the chicken, which has been previously boiled, and let these cook together till the okra is dissolved. lOinSIANA GTJMBO Okra,^l quart. Tomatoes, 6, Onion, 1, 33 SOUPS AROUND-THE-WORLD COOK BOOK Green pepper, 1, Beef-stock, 3 pints, File (powdered sassafras), 1 tablespoon

Cook this with the app: pantry check, scaling, and the assistant.