Gumbo or Okra with Hard Crabs, Creole Style

Chop up a quarter of a pound of fat pork, put it into a saucepan on the fire, adding half a pound of onions cut in dice, and a pound of lean beef in squares; fry all together, then add six peeled tomatoes cut in two, two pounds of minced young okras, twelve small cooked crabs, suppressing the shells and lungs, wash them thoroughly and split them in four, one clove of garlic, three green peppers minced up fine, six quarts of broth, salt, pepper and a little curry; boil all up till well cooked, the thicken with six tablespoonfuls of arrowroot dissolved in cold water. Serve separately some rice cooked in twice its quantity of water, with salt; fill some buttered molds (No. 5, Fig. 137), with this, set it in a slow oven, unmold and serve at the same time as the soup.