* * * * *
OCHRA SOUP.
Get two double handsful of young ochra, wash and slice it thin, add two
onions chopped fine, put it into a gallon of water at a very early hour
in an earthen pipkin, or very nice iron pot; it must be kept steadily
simmering, but not boiling: put in pepper and salt. At 12 o'clock, put
in a handful of Lima beans; 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; when nearly done, thicken with a spoonful of butter,
mixed with one of flour. Have rice boiled to eat with it.
* * * * *
HARE OR RABBIT SOUP.
Cut up two hares, put them into a pot with a piece of bacon, two onions
chopped, a bundle of thyme and parsley, which must be taken out before
the soup is thickened, add pepper, salt, pounded cloves, and mace, put
in a sufficient quantity of water, stew it gently three hours, thicken
with a large spoonful of butter, and one of brown flour, with a glass of
red wine; boil it a few minutes longer, and serve it up with the nicest
parts of the hares. Squirrels make soup equally good, done the same way.
* * * * *
SOUP OF ANY KIND OF OLD FOWL.
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