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. Get two double handsful of young ochra, wash and slice it thin, and add two onions chopped fine.
2. Put it into a gallon of water at a very early hour, in an earthen pipkin or a very nice iron pot. It must be kept steadily simmering, but not boiling. Put in pepper and salt.
3. At 12 o'clock, put in a handful of Lima beans.
4. At half-past one o'clock, add three young cimlins cleaned and cut in small pieces, a fowl or knuckle of veal, a bit of bacon or pork that has been boiled, and six tomatos with the skin taken off.
5. When nearly done, thicken with a spoonful of butter mixed with one of flour.
6. Have rice boiled to eat with it.