Chicken Okra Soup
- 2 tablespoons raw ham
4 tablespoons onion
½ cup raw chicken
2 tablespoons red pepper
salt
6 cups consommé
6 okra pods
2 cups tomato
2 cups oysters
pepper
Chop ham, onion, chicken and red pepper, and sauté; add consommé and cook one hour. Slice okra, add with tomato to consommé, cook one half hour. Add oysters, cook until edges shrivel, season and serve.
Stewed Terrapin
Cut terrapin meat in dice, cover with cold water, and cook slowly one half hour. Mix the yolk of one hard-cooked egg with one teaspoon butter, add one fourth cup cream, season with salt, nutmeg, paprika; add terrapin meat, cook five minutes; add one tablespoon sherry, and serve on toast.
This amount is right for one terrapin.
Jugged Hare
Dress a hare. Disjoint, season with salt and pepper, and dredge with flour. Cook one quarter cup salt pork cubes in a frying pan, add hare, and cook until brown. Arrange layers of hare, chopped onion, and salt pork cubes in deep baking dish; add one cup each of stock or water and stewed tomato. Cook in slow oven three hours.
Remove hare, strain liquor, and thicken with two tablespoons each of butter and flour cooked together; add one half cup sherry and pour around hare. Garnish with [Boiled Rice] and serve.