Chicken Okra Soup

Ingredients

• Remove the breast from a raw fowl
• a chopped onion
• a chopped green pepper
• a small piece of butter
• two peeled tomatoes
• one pound of okra
• one teaspoonful of Worcestershire sauce
• a cup of boiled rice
• salt
• pepper

Method

1. 1

   Remove the breast from a raw fowl, and with the remainder make a chicken broth.

2. 2

   Cut the breast in small dices, put in vessel with the chopped onion, green pepper, and butter, simmer till onion is soft.

3. 3

   Add the chicken broth, diced tomatoes, salt, and pepper.

4. 4

   Let boil slowly for half an hour, then add okra and cook until soft.

5. 5

   Add Worcestershire sauce and boiled rice, serve with chopped parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 272. The excerpt below is the record exactly as published.

Chicken okra soup Salted pecans Fillet of sole, Normande Roast ribs of beef Asparagus, Hollandaise Brabant potatoes Bijou salad Hazelnut ice cream Alsatian wafers Coffee Corn bread. One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes. Boston brown bread. One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder. Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough. Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes. Chicken okra soup. Remove the breast from a raw fowl, and with the re- mainder make a chicken broth. Cut the breast in small dices, put in vessel with a chopped onion and a chopped green pepper and a small piece of butter, simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for one-half hour, then add one pound of okra cut in pieces three-quarters of an inch in length, and cook until okra is soft. Add one teaspoonful of Worcester- shire sauce and a cup of boiled rice

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