Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Okra Soup.

One large slice of ham; 1 pound of beef, veal or chicken, and 1 onion, all cut in small pieces and fried in butter together until brown, adding black or red pepper for seasoning, along with a little salt, adding in the meantime, delicately sliced thin, sufficient okra, and put all in a porcelain kettle. For a family of four use 30 pods of okra, with 2 quarts water, over a steady, but not too hot fire; boil slowly for 3 or 4 hours; when half done add 2 or 3 peeled tomatoes.