Monticello Veal Gumbo (thomas Jefferson) Recipe
Yield: 2 -1/2 quartRecipe by luhu.jp
Ingredients:
1 lbs: Boneless veal cutlets, cut
1 large: Green pepper, chopped
-into 1-inch cubes,
2 quart: , Water
1/2 cup: All-purpose flour,
2 tsp: To 3 ts salt,
1/4 cup: Butter or margarine,
1/4 tsp: Pepper,
1 medium: Onion, chopped
1/4 tsp: Dried parsley flakes,
4 cup: Sliced okra -OR-,
1/4 tsp: Dried tarragon,
2 each: 10-ounce packages frozen cut,
1/4 tsp: Dried chives,
-okra,
1/4 tsp: Dried chervil,
6 medium: Tomatoes, peeled and chopped
1/2 tsp: 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 2-1/2 quarts.
Thomas Jefferson; connection is not given _Companys 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
Source from luhu.jp
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 2-1/2 quarts.
Thomas Jefferson; connection is not given _Companys 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
Source from luhu.jp