CookEat Recipe
Okra Richmond
A veal and ham soup with sliced okra, tomato juice, sweet corn and lima beans.
Method
Steps
Step 1
Cut one and a half ounces of raw lean veal into small dice. Dice the two leeks, medium onion, green pepper and one ounce of uncooked lean cured unsmoked ham a little more finely.
Step 2
Melt one and a half tablespoons of butter in a saucepan. Add the veal, vegetables and ham and gently brown for ten minutes, stirring occasionally.
Step 3
Add five pints of water, half a pint of pure tomato juice, one tablespoon of salt, half a teaspoon of white pepper and about a pound of raw veal bones. Bring to a gentle boil and cook for thirty minutes.
Step 4
Meanwhile, trim and wash twelve fresh okra pods and cut them into quarter-inch slices. Add them to the soup and gently boil for twenty-five minutes more.
Step 5
Add two tablespoons each of canned sweet corn and canned lima beans. Boil for five minutes more, stirring and checking with a food thermometer that the soup and pieces of meat reach at least 165°F throughout.
Step 6
Remove all the bones and any fragments, skim the fat from the surface, pour into a hot soup tureen and serve.
Cooked it? Rate it.
Cooked 0 times