Okra and Tomato Soup.
6 lbs. of coarse beef.
2 lbs. of mutton bones.
Two slices of corned ham, or a ham bone, or bones of salt pork.
1 can okra and tomatoes.
6 quarts of cold water.
Large bunch of sweet herbs.
Pepper and salt.
1 lump of white sugar.
Crack the bones into splinters. Cut the meat into strips and mince the herbs. Put on in the water, and cook slowly, four hours. Strain off the liquor, and divide into two portions. Season the meat, bones, etc., highly, put them back into that portion designed for Sunday, and set aside in a cold place. Pour the stock for to-day’s soup back into the pot; season with salt and pepper; boil up, and skim, and add the okra, tomatoes, and sugar. Simmer half an hour, boil briskly one minute. Skim and serve.