Monticello veal gumbo (thomas jefferson)

Yield: 2 -1/2 quart

Measure Ingredient
1 pounds Boneless veal cutlets; cut into 1-inch cubes
½ cup All-purpose flour
¼ cup Butter or margarine
1 medium Onion; chopped
4 cups Sliced okra -OR-
2 eaches 10-ounce packages frozen cut okra
6 mediums Tomatoes; peeled and chopped
1 large Green pepper; chopped
2 quarts ;Water
2 teaspoons To 3 ts salt
¼ teaspoon Pepper
¼ teaspoon Dried parsley flakes
¼ teaspoon Dried tarragon
¼ teaspoon Dried chives
¼ teaspoon Dried chervil
½ teaspoon Ground thyme

Dredge veal in flour. Melt butter in large Dutch oven over medium heat; add veal, and cook 1 minute on each side or until lightly browned. Add onion, okra, and tomatoes; cook 15 minutes over low heat. Stir in remaining ingredients; simmer 2 hours, stirring occasionally. Yield: about 2-½ quarts.

Thomas Jefferson; connection is not given _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-09-95

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