Boiled Okra from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the okra well in cold water, and put it in a porcelain-lined or agate saucepan. Add a pint of water and a teaspoonful of salt. Cover the pot, and let the Okra simmer for about half an hour. Ta...
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Ingredients
- A Quart of Young Okra
- A Tablespoonful of Tarragon Vinegar
- Salt
- Pepper
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