Gumbo Soup a la St. Louis
Ingredients
- 1 pint okra, cut into small pieces
- 4 medium sized tomatoes
- 1 pound round beef
- leeks
- thyme
- carrots
- red pepper
- 3 pint water
Directions
- Cut the beef into small pieces and put them into a hot skillet with enough suet to prevent the meat from sticking.
- Brown well.
- Put the okra into a granite, agate or aluminum pan with the water, and place it on a hot fire.
- Slice the tomatoes and herbs into the water with the okra and while the meat is still hot, add it to the whole mixture.
- Let all come to a boil and with a wooden spoon remove the dark sticky substance which arises from the okra.
- After cooking for a few minutes and removing this scum constantly, the soup becomes clear.
- Then place it on a slow fire and let cook for at least three hours.
- Before serving add salt and any other seasoning desired.
- If desired, serve with boiled rice and stewed tomatoes, cooked separately, and placed in the bottom of the soup dishes.
Other Information
Author: Laura La Plante
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: okra, tomato, beef, leek, thyme, carrot, red pepper, water
See Also
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Vegetable Soup III
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: soup bone, celery, beef, tomato, water, salt, black pepper, onion
Equipment: measuring cups, measuring spoons, knife, pot, stove
Cod Fish Stew (Danish)
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove