Stewed Soft-shell Crabs with Okras

Ingredients

• 1 oz. of butter
• a chopped onion
• about 1 oz. of raw ham
• half a green-pepper pod
• 1 tablespoonful of salt
• 1 teaspoonful of pepper
• 1 qt. of white broth
• 1 tablespoonful of uncooked rice
• six sliced okras
• a sliced tomato
• the flesh of three well-washed, minced soft-shell crabs

Method

1. 1

   Brown the butter in a saucepan with the chopped onion, raw ham, green pepper, salt, and pepper.

2. 2

   Moisten with white broth, add uncooked rice, sliced okras, and sliced tomato.

3. 3

   Cook thoroughly for about twenty minutes, and five minutes before serving, add the minced soft-shell crabs.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 513. The excerpt below is the record exactly as published.

Stewed Soft-shell Crabs with Okras. — Brown in a saucepan with Joz. of butter, a chopped onion, about loz. of raw ham cut into dice, half a green-pepper pod (also cut into small dice), J table-spoonful of salt, and 1 teaspoonful of pepper ; moisten this with lqt. of white broth or consomme, add 1 table- spoonful of uncooked rice, six sliced okras, and a sliced tomato. Let all cook thoroughly for about twenty minutes, and five minutes before serving add the flesh of three well- washed, minced, Soft-shell Cra

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