Gombo Aux Herbes

Name: Gombo Aux Herbes (Herb or Green Gumbo)
Cuisine: United States
Ingredients: 1 clove, allspice, butter or lard, salt and pepper.; 1 clove, allspice, butter or lard, salt and pepper.; 1 clove, allspice, butter or lard, salt and pepper.; 1 clove, allspice, butter or lard, salt and pepper.; 1 clove, allspice, butter or lard, salt and pepper.; 1 a red chilli pepper; 1 bayleaf; 1 large onion, thyme, marjoram; 1 large onion, thyme, marjoram; 1 large onion, thyme, marjoram; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley; 2 or 3 lbs. of brisket of veal; ¾ of a lb. of lean ham or gammon, equal parts of the leaves of young cabbage, turnip tops, radish tops, spinach, watercress, parsley

Herb or Green Gumbo

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 or 3 lbs. of brisket of veal
¾ of a lb. of lean ham or gammon, equal parts of the leaves

Americas
United States
Main course
Gluten-free
Soup
Spicy

Method

Remove the midrib from the cabbage leaves, and pick and clean the spinach. Parboil these, with the other greens, and drain thoroughly, keeping the water in which they were boiled. Remove any fat from the brisket of veal and the ham, and cut into 1 inch lengths. Put these in a saucepan