Okra or Gumbo Soup. (Okra Potage.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 – 10.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Soup Base

six quarts of light stock (that in which chicken, veal, or rabbit has been cooked will do well)
two cleaned leeks ↝ Leeks [Onions]
one stick of celery ↝ Celery, raw [Vegetables and Vegetable Products]
four finely sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
half a pound of raw, lean ham ↝ Ham [Cold cuts and cured meats]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of herbs (thyme, parsley, bayleaf, &c.)
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
twelve black and white peppercorns
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
an old hen, or two cleaned rabbits ↝ Guinea hen, meat only, raw [Poultry Products]
two cleaned rabbits ↝ Rabbit [Lamb, goat, game]
a large green capsicum ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
two and a half pounds of tomatoes ↝ Tomatoes, raw [Tomatoes]

Instructions (8)

Take, for eight to ten persons, six quarts of light stock (that in which chicken, veal, or rabbit has been cooked will do well) and put it into a clean stewpan.
Put two cleaned leeks, one stick of celery, four finely sliced onions, and half a pound of raw, lean ham, with two ounces of butter in a sauté pan and fry for twenty minutes, taking care that they do not become discoloured.
Add this to the stock with a bunch of herbs (thyme, parsley, bayleaf, &c.), a blade of mace, twelve black and white peppercorns, and six cloves, all tied up in a little piece of clean muslin.
Also add an old hen, or two cleaned rabbits, and a large green capsicum.
Bring to the boil and skim it well.
Draw the pan to the side of the stove and let the contents simmer very gently for about one and a half hours, taking care that the stock does not boil quickly.
Remove the chicken or rabbits and add two and a half pounds of tomatoes.
Thicken with three ounces of

Original Text

Okra or Gumbo Soup.
(Okra Potage.)

Take, for eight to ten persons, six quarts of light stock (that in which chicken, veal, or rabbit has been cooked will do well) and put it into a clean stewpan; put two cleaned leeks, one stick of celery, four finely sliced onions, and half a pound of raw, lean ham, with two ounces of butter in a sauté pan and fry for twenty minutes, taking care that they do not become discoloured; then add this to the stock with a bunch of herbs (thyme, parsley, bayleaf, &c.), a blade of mace, twelve black and white peppercorns, and six cloves, all tied up in a little piece of clean muslin; also add an old hen, or two cleaned rabbits, and a large green capsicum; then bring to the boil and skim it well; draw the pan to the side of the stove and let the contents simmer very gently for about one and a half hours, taking care that the stock does not boil quickly; then remove the chicken or rabbits and add two and a half pounds of tomatoes; thicken with three ounces of

Notes

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