Two pounds of beef cut small. Half a peck of okras, washed and cut in slices. Three onions cut in rings. Two carrots grated. Six tomatoes cut small.

Five cloves; salt and pepper; a bunch of chopped parsley. Five quarts of cold water.

Bring to a boil, skim off all the fat and set aside to simmer slowly four hours, keeping it closely covered.

Gumbo Soup, No. 2

Two pounds of the neck of mutton.

A quarter of a peck of tomatoes, peeled and cut small.

A quart of okras in slices.

A few Lima beans.

Two ears of sugar corn (the corn cut off).

A small onion.

A bunch of parsley and thyme, and pepper and salt to taste.

Four quarts of cold water.

Proceed as above.

Gumbo Soup, No. 3

Procure a knuckle of veal weighing five or six pounds, cut it in small pieces and brown it in a soup-kettle, with two ounces of butter; when quite brown, add to it half a pound of lean ham, cut in small pieces; two large onions with three cloves stuck in each; two small red peppers, two grated carrots, two turnips cut in small pieces, a head of celery ditto, and salt to your taste. Pour over them a pint of cold water, let all come to a boil; stir them frequently when the vegetables begin to brown; add a quart of okras cut in slices, eight tomatoes peeled and sliced, and a gallon of cold water; bring to a boil, skim it well and set aside to simmer four hours, and serve.