1904 - Cooking in Old Creole Days

Crab Gumbo

DDV CULINARY

Take half a pound of nice veal, cut it in slices;
or take half a chicken, which you cut in small pieces.
Brown it well, as you do for the gumbo filet.
Let it simmer on the fire an hour and a half.
Pick very carefully twelve or fifteen crabs, keeping the flesh only.
Warm them up in a separate saucepan with a spoonful of butter for a few minutes.
Pour it then in your pot over your veal.
Add a few small pieces of fried ham.
Season with salt and pepper to taste.
Before you mix the veal and crabs take out all the
large pieces of veal, so that the crabs may predominate,
It should be of a thick consistency.
Serve hot, with dry rice in a separate dish.

--JOSEPHINE NICAUD, New Orleans.