Boiled Okra

Fevi Bouilli

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Quart of Young Okra
  • A Tablespoonful of Tarragon Vinegar
  • Salt and Pepper to Taste

Method

Wash the okra well in cold water, and put it in a porcelain-lined or agate saucepan. Add a pint of water and a teaspoonful of salt. Cover the pot, and let the Okra simmer for about half an hour. Take from the pot, season with salt and pepper to taste, pour over a tablespoonful of Tarragon Vinegar, and set to cool. Serve as a salad, and with all meats, such as Daube, Roast, etc.