Beer Soup with Okra

Ingredients

• Fry one pound ‘round’ steak
• two table-spoons butter
• one sliced onion
• add to three or four quarts cold water
• add pint sliced okra
• season with salt and pepper

Method

1. 1

   Fry steak, butter, and onion until brown.

2. 2

   Add to cold water and boil slowly for one hour.

3. 3

   Then add okra and simmer for three hours.

4. 4

   Strain and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 177. The excerpt below is the record exactly as published.

Beer Soup witH OxRa. Fry one pound ‘‘ round” steak cut in bits, two table-spoons butter, and one sliced onion, till very brown; add to three or four quarts cold water in soup-kettle, and boil slowly one hour; then add — pint sliced okra, and simmer three hours or more; season with salt — and pepper, strain and serve.—Mrs. T. B. J., Tuscumbia, Ala. BEEF SOvp. Take bones and trimmings from a sirloin steak, put over fire ee breakfast in three quarts water, boil steadily until about an hour ‘before dinner, when add two onions, one carrot, three commor-sized potatoes, all sliced, some parsley cut fine, a red pepper, and salt to taste. This makes a delicious soup, sufficient for three persons. All soups are more palatable seasoned with onions and red pepper, using the seeds of the latter with care, as they are very strong. BEAN Soup. Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours. boil for an hour and a half, add three ,voatoes, half a turnip and a parsnip, all sliced fine, boil half an 312 _ hour longer, and just before serving sprinkle in a few dry bread crumbs; season with salt and pepper

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