Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Beef, Without Fat or Bone
  • 2 Cupfuls of Okra, Chopped Fine
  • ¼ Pound of Butter
  • 4 Quarts of Cold Water
  • An Onion, Sliced and Chopped
  • Salt and Pepper


Cut the beef into small pieces, and season well with pepper and salt. Fry it in the soup kettle with the onion and butter until very brown. Then add the cold water and let it simmer for an hour and a half. Add the Okra, and let it simmer gently for three or four hours longer.