ochra soup
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
Ingredients:
1 leg of veal
4 dozen okra
6 tomatoes
6 small onions
1 green pepper
thyme and parsley
salt
red pepper
optionally: a piece of salt pork, previously boiled
Instructions:
Boil a leg of veal with about four dozen ochras, an hour; then add six tomatoes, six small onions, one green pepper, a bunch of thyme and parsley, and let it boil till dinner-time. Season it with salt and red pepper to your taste, and, if agreeable, add a piece of salt pork which has been previously boiled. The soup should boil seven or eight hours.
Notes:
Salt pork, or "fatback" as it is sometimes called, was often used repeatedly to flavor soups or vegetable dishes. A piece that had already been used a time or two was considered preferable, as the excessive saltiness would have boiled out while considerable flavor remained. A strip or two of modern-day bacon would probably serve the same purpose.
The "red pepper" is likely cayenne pepper.