Okra Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the beef into small pieces, and season well with pepper and salt. Fry it in the soup kettle with the onion and butter until very brown. Then add the cold water and let it simmer for an hour and...
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Ingredients
- 2 Pounds of Beef, Without Fat or Bone
- 2 Cupfuls of Okra, Chopped Fine
- ¼ Pound of Butter
- 4 Quarts of Cold Water
- An Onion, Sliced and Chopped
- Salt
- Pepper
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