Meat curing methods). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish (tartare). Steak tartare is a meat dish made from finely chopped or minced raw beef or horse meat. Meat is often spiced or seasoned, particularly with meat products such as sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation (e.g., a beef rib). Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, salami
Gumbo sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide "piquancy, substance, and an additional layer of flavor" to the dish. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included. Gumbo broth or gravy derives from three primary thickeners: okra, filé powder, and roux. Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners. Okra