CRAB GOMBO, WITH OKRA
(La Cuisine Creole, 1885)
Take six large crabs, throw them in cold water for a few moments.
When cool cut off the limbs—while they are living if possible, as this renders them more delicate;
clean them, and. put them to fry, shells and all, in a pot containing a cup of lard, a cup of cut onions, a small bunch of parsley, and two tablespoonfuls of browned flour.
Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra;
let it all stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart);
season with a teaspoonful of salt, and same of black and red pepper, and let all boil for half; an hour.
This soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock.