Boiled okras

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Time: Cook: 15 min Total: 15 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (13)

For boiling

okras ↝ Okra, raw [Vegetables and Vegetable Products]
fast boiling salted water ↝ Salt, table, iodized [Spices and Herbs]

For serving

cream, tomato, velouté, or any sauce to taste ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For salad

Cold okras ↝ Okra, raw [Vegetables and Vegetable Products]
endive ↝ Endive, raw [Vegetables and Vegetable Products]
a French salad dressing ↝ Salad dressing, french dressing, reduced fat [Fats and Oils]

For gratin

any left over ↝ Okra, raw [Vegetables and Vegetable Products]
sliced tomato ↝ Tomatoes, raw [Tomatoes]
freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a good pat of butter, or one or two tablespoonfuls of cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
one or two tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (8)

Wash, drain, and trim the okras neatly at both ends.
Plunge them in fast boiling salted water.
Let them cook for fifteen minutes or so till tender.
Drain and serve them with cream, tomato, velouté, or any sauce to taste.
Be careful not to choose a too pronounced sauce, or the native flavour of the okra will be lost.
Cold okras make a capital salad mixed with endive and a French salad dressing.
They mix well with tomatoes.
Any left over make an excellent gratin, cooked with sliced tomato, freshly ground black pepper, salt, Parmesan cheese, and either a good pat of butter, or one or two tablespoonfuls of cream.

Original Text · last edited 4 days ago

Boiled okras.—For this well wash, drain, and trim the okras neatly at both ends, then plunge them in fast boiling salted water, and let them cook for fifteen minutes or so till tender; now drain and serve them with cream, tomato, velouté, or any sauce to taste. (Be careful not to choose a too pronounced sauce, or the native flavour of the okra will be lost.) Cold okras make a capital salad mixed with endive and a French salad dressing. They mix well with tomatoes, and any left over make an excellent gratin, cooked with sliced tomato, freshly ground black pepper, salt, Parmesan cheese, and either a good pat of butter, or one or two tablespoonfuls of cream.

Notes

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