Okra gumbo

Buy 2 pounds of either stewing beef or veal cut into 1" cubes. Put in a heavy kettle or Dutch oven along with 2 cups water, 2 cups chopped onion, 3/4 cup chopped green pepper, 3/4 cup chopped celery, 2 cloves garlic, crushed. Season with 1 1/2 teaspoons salt, 1 1/2 teaspoons gumbo file', 1 teaspoon sugar, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/8 teaspoon pepper and a dash of crushed red-pepper flakes. Gumbo file' is innate to gumbo as far as Southern cooks are concerned, but it is not generally available in the North. It may be omitted, in which case add a little more red pepper and herbs. Simmer, covered, for 1 hour. Separate the meat from the broth and set aside. Make a brown roux with 1/4 cup flour and 1/4 cup bacon drippings. Add the broth, 4 fresh tomatoes, peeled and quartered, and 1 cup tomato sauce. Cover and cook until the sauce is well blended. Then add the meat, cover again, and simmer gently about 45 minutes longer. Stir occasionally to prevent sticking. Wash and trim 1 1/2 pounds of fresh okra. Then cut into 1/2 inch pieces - there will be about 3 cups. (You can use two 10-ounce packages of frozen okra.) Add to the gumbo and cook another 20-30 minutes, or until the okra is tender. Serve with rice. Makes 6 servings.

***Handwritten note at the bottom of the card***
"Possibly buffet w/simple hors d'oerves, gumbo, salad, F. Bread, relishes and light dessert.