To Boil Ochras
For boiling, the ochras should be young and small. Wash them, and cut off a small piece from each end. Boil them till very tender throughout. Then drain them well, and transfer them to a deep dish. Lay among them some bits of fresh butter, and season them with pepper. Cover the dish, that the butter may be warm and melt the sooner. Or you may make a sauce of half a pint of milk boiled, and when it has come to a boil enrich with a quarter of a pound of very good fresh butter, divided into four pieces; each piece rolled in a little flour, the butter stirred in gradually and smoothly, as soon as the milk is taken off the fire. Pour this sauce over the dish of ochras, and keep it covered till it has gone to table.
We prefer the first way, putting the bit of butter cold into the hot ochras, with either milk or flour, and letting the butter melt gradually, in the manner of green beans. You may boil with them a small piece of very good bacon, removing when the ochras are taken off the fire. Season with pepper.