If canned gumbo and tomatoes mixed are used, merely add to them a pint
or more of stock or strong beef broth. Bring them to the boiling-point,
and season with pepper and salt.
If the fresh vegetables are used, boil the tomatoes and gumbo together
for about half an hour, first frying the gumbo in a little hot lard.
Many, however, boil the gumbo without frying.
MULLAGATAWNY SOUP (_an Indian soup_).
Cut up a chicken; put it into a soup-kettle, with a little sliced onion,
carrot, celery, parsley, and three or four cloves. Cover it with four
quarts of water. Add any pieces of veal, with the bones, you may have;
of course, a knuckle of veal would be the proper thing. When the pieces
of chicken are nearly done, take them out, and trim them neatly, to
serve with the soup. Let the veal continue to simmer for three hours.
Now fry an onion, a small carrot, and a stick of celery sliced, in a
little butter. When they are a light brown, throw in a table-spoonful of
flour; stir it on the fire one or two minutes; then add a good
tea-spoonful of curry powder, and the chicken and veal broth. Place this
on the fire to simmer the usual way for an hour. Half an hour before
dinner, strain the soup, skim off all the fat, return it to the fire
with the pieces of chicken, and two or three table-spoonfuls of boiled
rice. This will give time enough to cook the chickens thoroughly.