Monticello veal gumbo (thomas jefferson)
2 -1/2 quart
Ingredients
| Quantity | 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 |
Directions
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