Okra and Tomatoes

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

Instructions

  1. Take an equal quantity of each; let the ochra be young.
  2. Slice the ochra, and skin the tomatos.
  3. Put them into a pan without water, add a lump of butter, an onion chopped fine, and some pepper and salt. Stew them one hour.

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