Name: Green or Herb Gumbo (Gombo aux Herbes)
Cuisine: United States
Ingredients: A Teaspoonful of Soda; 9 Allspice; 4 Quarts of Boiling Water; About Three Pounds, Cleaned, Equal Parts of the Leaves of Young Cabbage, Radish, Turnips, Mustard, Spinach, Water Cress, Parsley and Green Onion; A Large Slice of Lean Ham; A Veal Brisket; A Sprig Each of Thyme and Sweet Marjoram; A Clove; A Bay Leaf; ½ Pod of Red Pepper; A Heaping Tablespoonful of Lard; Cayenne to Taste; A Large Red or White Onion

Ingredients

A Veal Brisket
A Large Slice of Lean Ham
About Three Pounds, Cleaned, Equal Parts of the Lea

Method

Soak and wash the leaves thoroughly, being careful to wash each leaf separately to be sure there lurk no insects in the folds or ridges. Then trim by taking off all the coarse midrib of the leaves, which will make the Gumbo taste coarse and unpalatable. Boil the leaves together for about two hours and then parboil by adding a teaspoonful of cooking soda. Strain and chop very fine, being careful