Okra Soup

Ingredients

• One cold roast chicken
• two quarts of stock
• one of water
• quarter of a pound of salt pork
• one quart of green okra
• an onion
• salt
• pepper
• three tablespoonfuls of flour

Method

1. 1

   Cut okra into small pieces, slice pork and onion.

2. 2

   Fry pork, then add onion and okra, cover, and fry for half an hour.

3. 3

   Remove chicken meat from bones, add bones to water.

4. 4

   Add okra and onion, press out pork fat.

5. 5

   Cook flour in remaining fat until brown, add to soup.

6. 6

   Simmer for three hours, strain, add stock, chicken meat, and simmer gently for twenty minutes.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 33. The excerpt below is the record exactly as published.

Okra Soup. One cold roast chicken, two quarts of stock (any kind), one of water, quarter of a pound of salt pork, one quart of green okra, an onion, salt, pepper, three table-spoonfuls of flour

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