GUMBO AUX HERBS

GUMBO AUX HERBS

1 lb. veal, or pickle pork or ham
1 bunch of greens, mustard or turnip greens (rough greens)
1 bunch of spinach, or beet greens (soft greens)
Add celery tops, the outside leaves of cabbage (not too much), some lettuce leaves, a small
handful of parsley and green onions
1 cup oatmeal
1 large onion

Put about 3 tablespoons of oil (Wesson oil or lard) in an iron skillet to heat, slowly, while you
cut up the veal and pork into small pieces (the size of the last joint of your little finger). Also
cut very fine the large onion and smother this in the grease while you salt and pepper the
meat and dust it with a little flour. Now brown the meat, stirring so the onions will not burn.
This can be slowly cooking while you prepare the greens, which should be washed carefully
before starting.
Grind the greens through a meat grinder, or boil them and chop them very fine, saving
the water to add to the gumbo.
Put the meat and the greens into a large pot. Add about 2 quarts of hot water (or the
juice of the boiled vegetables). Add two bay leaves and a few garlic cloves. After this gets to a
good rolling boil, add the raw oatmeal and let cook slowly for about two hours, stirring often,
to keep the oatmeal from going to the bottom and sticking.
Serve with fluffy rice and French bread. (We usually have ham and potato chips on the
table for anyone who did not fill up on gumbo, but that is all.)