Recipes > Soup > Gumbo Soup

Gumbo Soup


  • 4 pounds of the lean of a fresh round of beef
  • pepper
  • salt
  • 1/2 peck of ochras, peeled and sliced
  • 1/2 peck of tomatas cut in quarters
  • slices of dry toast


Take beef and cut the meat into small pieces, avoiding carefully all the fat. Season the meat with a little pepper and salt, and put it on to boil with three quarts and a pint of water (not more.) Boil it slowly and skim it well. When no more scum rises, put in ochras and tomatas. Boil it slowly till the ochras and tomatas are entirely dissolved, and the meat all to rags. Then strain it through a cullender, and send it to table with slices of dry toast. This soup cannot be made in less than seven or eight hours. If you dine at two, you must put on the meat to boil at six or seven in the morning. It should be as thick as a jelly.


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Directions for Cookery, in its Various Branches (1840).

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