Okra Gumbo Stew

Ingredients

• one and one-half pounds of lamb or veal
• one sliced onion
• two tablespoonfuls of lard
• three cut up tomatoes
• one sliced green pepper
• one-half teaspoonful kitchen bouquet
• one-half teaspoonful of salt
• two pounds of young okra
• one-half cupful of Lima beans
• the corn cut from two cobs
• one-half teaspoonful of sugar

Method

1. 1

   Cut meat into small pieces and fry onion in lard.

2. 2

   Add meat and brown slightly.

3. 3

   Sprinkle with flour, stir, cover with water, and simmer until tender.

4. 4

   Add tomatoes, green pepper, kitchen bouquet, and salt.

5. 5

   Boil okra, Lima beans, and corn separately, then add to stew.

6. 6

   Thicken if necessary, add sugar, and serve with rice.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 13. The excerpt below is the record exactly as published.

OKRA GUMBO STEW — Cut one and one-half pounds of lamb or veal into small pieces. Fry one sliced onion in two tablespoonfuls of lard a few minutes. Add the meat and brown slightly. Sprinkle with two tablespoonfuls of flour, stir well, cover with water and simmer until tender. When it has cooked an hour add three cut up tomatoes, one sliced green pepper (seeds removed), one-half teaspoonful kitchen bouquet, and one-half teaspoonful of salt. In another saucepan boil for one-half hour two pounds of young okra, from which the stems have been cut, one-half cupful of Lima beans and the com cut from two cobs. Ten minutes before serving add the vegetables to the stew, thicken if necessary, and add one-half teaspoonful of sugar

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