Ochra Soup

Ingredients

• 2 double handsful young okra
• 2 onions
• 1 gallon water
• pepper
• salt
• 1 handful Lima beans
• 3 young cimlins (summer squash)
• 1 fowl or knuckle of veal
• 1 bit bacon or pork
• 6 tomatoes
• 1 spoonful butter
• 1 spoonful flour
• rice

Instructions

1. Wash and slice the young okra thin. Chop the onions fine. Early in the morning, place the okra and onions into a gallon of water in an earthen pipkin or very nice iron pot. Keep the liquid steadily simmering, but not boiling. Season with pepper and salt.
2. At 12 o'clock (noon), add a handful of Lima beans.
3. At half-past one o'clock, add the cleaned squash cut into small pieces, the fowl or knuckle of veal, the boiled bacon or pork, and the tomatoes with their skin removed.
4. When nearly done, thicken the soup with a spoonful of butter mixed with one spoonful of flour. Serve with boiled rice on the side.