Beef Gumbo
Cut fine I large onion. Trim the fat from I 1/2 pounds of lean beef and put the meat through the chopper, then run through the tender part of the fat. Put the latter in a kettle and place over a slow fire until well tried out; skim out the scraps and drop in the onion. Cook slowly until beginning to color, then add I raw potato pared and cut in thin slices, I pint of fresh tomatoes measured after skinning and cutting fine, I pint of tender okra cut in thin slices, and the meat. Cover and cook slowly for ten minutes, stirring occasionally, then add I pint of water, I teaspoonful of salt and 14 of a teaspoonful of pepper or 1½ of a green pepper chopped, and draw aside where it will cook slowly for one hour. Toast a number of slices of stale bread, lay them in the bottom of a vegetable dish and pour the gumbo over them. Serve plain boiled rice which has been cooked separately.