Recipe - Gumbos Zherbes

1 pound Boiled ham; minced
1 pound Lean veal; minced
2 tablespoon Shortening
1 Bunch collard greens
1 Bunch mustard greens
1 Bunch turnip greens
1 Bunch spinach
1 Bunch watercress
1 Bunch beet tops
1 Bunch carrot tops
1 Bunch parsley
1 Bunch chicory
1 Bunch radish tops
1 Green cabbage
One half Bunch green onions
1 ga Water
1 lg White onion; chopped
2 Bay leaves
4 Sprigs thyme
1 tablespoon Parsley; chopped
2 Cloves
2 Allspice
Cayenne pepper to taste
Salt & pepper to taste

Wash all greens thoroughly; remove all stems or hard centers of leaves.
Boil greens together for about two (2) hours. Strain greens and save water.
Chop greens finely. Simmer ham and veal in shortening for about 10 minutes
in a deep iron skillet. Add onion and chopped parsley until onion is brown.
Add greens and simmer 15 minutes. Add skillet contents back to water from
greens. Add bay leaf, thyme, clove, allspice, salt, pepper and cayenne.
Boil over low flame for one hour. Serves 10 to 12.

CORRINE DUNBAR'S

ST. CHARLES AVENUE

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.