CookEat Recipe
Fresh Okras in Cream
Whole okra cooked gently in milk, drained and served with a simple cream sauce.
Method
Steps
Step 1
Trim the stems from thirty-six medium tender fresh okra pods. Wash thoroughly in cold potable water and drain well. Put them in a saucepan with one quart hot water, one pint pasteurized milk, one white onion studded with two cloves and one teaspoon salt. Bring to a slow boil and cook for thirty-five minutes as a guide, until tender.
Step 2
Carefully drain the okra on a sieve, remove the onion and cloves, and arrange the whole pods on a warm vegetable dish.
Step 3
For the cream sauce, melt butter and measure one tablespoon into a small saucepan. Add one and a half tablespoons flour and stir briskly. Pour in one gill hot pasteurized milk and half a gill pasteurized cream. Add two saltspoons salt, half a saltspoon cayenne and half a saltspoon ground nutmeg. Whisk sharply for one minute, then boil gently for two minutes as a guide until the flour is cooked and the sauce is smooth.
Step 4
Pour the actual amount of warm cream sauce needed over the drained okra and serve promptly. Divide unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours.
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