Gumbo Soup a la St. Louis

Directions

1. Cut the beef into small pieces and put them into a hot skillet with enough suet to prevent the meat from sticking.
2. Brown well.
3. Put the okra into a granite, agate or aluminum pan with the water, and place it on a hot fire.
4. Slice the tomatoes and herbs into the water with the okra and while the meat is still hot, add it to the whole mixture.
5. Let all come to a boil and with a wooden spoon remove the dark sticky substance which arises from the okra.
6. After cooking for a few minutes and removing this scum constantly, the soup becomes clear.
7. Then place it on a slow fire and let cook for at least three hours.
8. Before serving add salt and any other seasoning desired.
9. If desired, serve with boiled rice and stewed tomatoes, cooked separately, and placed in the bottom of the soup dishes.