237. Garnishing à la Grecque—for roast or broiled meats.
—Cut off both ends from twelve medium-sized whole okras, parboil them in boiling water for five minutes, drain, and put them into any kind of meat-juice or Madeira sauce (No. 185). Cook for ten minutes, and serve arranged in clusters with a quarter of a pint of Béarnaise sauce (No. 166).