Okra Stew

Ingredients

• 2 c raw mutton
• 2 c. tomatoes
• 2 tb. fat
• 2 c okra
• 4. tb. flour
• 2 onions
• 1 tsp. paprika
• Water

Method

1. 1

   Use neck or shoulder of mutton.

2. 2

   Wipe the meat with a damp cloth and cut into cubes.

3. 3

   Wash and cut the okra in pieces, dredge it and the meat with the flour, and fry in the fat till brown.

4. 4

   (If canned okra is used, do not fry it.) Put all ingredients into fireless-cooker can, add water enough barely to cover, boil for 5 min., and place in the cooker for 4 or 5 hr.

5. 5

   If preferred, this may be cooked gently on top of the stove for a 1 to 3 hr.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 60. The excerpt below is the record exactly as published.

Okra Stew 2 c raw mutton 2 c. tomatoes 2 tb. fat 2 c okra 4. tb. flour i^ tsp. salt 2 onions i tsp. paprika Water Use neck or shoulder of mutton. Wipe the meat vrith a damp cloth and cut into cubes. Wash and cut the okra in pieces, dredge it and the d;:_..l,CjOO^:;Ic 128 . THE PRACTICAL COOKBOOK meat with the flour, and fry in the fat till brown. (If canned okra is used, do not fry it.) Put all ingredients into fireless-cooker can, add water enough barely to cover, boil for g min., and place in the cooker for 4 or 5 hr. If preferred, this may be cooked gently on top of the stove for a J to 3 hr. Syrian Stew Make like Okra Slew (above), using string beans in place of okra. Tripe k la Poulette 1 c. thick white sauce 1 tsp. lemon juice a c tripe I tb. chopped parsley I egg yolk \ tsp. salt Spk. cayenne pepper Wash fresh tripe, cut into strips, and parboil gently for 15 min. Drain well ; add to sauce, season, heat to boiling point \ then add e^ and cook i min. Chicken Hollandaise 1 to z c. clucken 2 egg yolks 2 c. chicken stock ^ tb. lemon juice 3 tb. butter Spk. nutmeg 4 tb. flour \ tsp. onion juice i^ tsp. salt ^ig tsp. caycime pepper Cook macaroni or rice till soft ; drain, rinse, and drain again. Make a sauce from butter, flour, and stock and add the chicken (cut fine) and the macaroni. Reheat, add e^;s and seasoning, cook i min., and serve on toast or in small casseroles. Creamed Corned Beef au Gratin 2 c. milk ^ tsp. paprika ^ tb. onion ^ tsp. salt f c. chopped celery J c. cracker crumbs 2 tb. butter 2 tb. melted butter 4 tb. flour 2 c. corned beef (in cubes) d,:...l,CjOO^:;Ic UNCLASSIFIED RECIPES 129 Scald onions in milk ; remove, and make a white sauce with the milk, flour, aad butter. Add celery and corned beef, turn into a but- tered baking-dish, cover with the crumbs mixed with melted butter, and bake till crumbs are brown. Scalloped Rice and Meat 1 c chopped cooked meat i^ c brown sauce z c, boiled rice i c. mushrooms Buttered crumbs 1 tsp. salt ^ tsp. paprika

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