CookEat Recipe
Okra Broth
Strained ham, veal, beef, chicken-bone and okra broth served hot in six cups. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2115. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use uncooked cured lean ham and raw food-purpose meat and chicken bones. Select hot service after the sustained boil and double-cloth filtration; retain no whole okra or meat garnish. Cool any surplus rapidly in shallow vessels to 4°C or colder. Limites : Meat/bone recovery, fat, strained volume and cup capacities are unknown. Starting water is not final broth yield.
Method
Steps
Step 1
Cut 57 g EACH raw cured lean ham, raw lean veal and raw lean beef into small pieces. Put with 454 g clean raw cracked chicken bones, sliced HALF green pepper, ONE carrot, ONE white onion, TWO leeks and TWENTY-FOUR fresh okras in a saucepan. Add 3785 mL starting water and ONE AND HALF teaspoons salt.
Step 2
Gently boil TWO AND HALF hours, skimming scum occasionally. Strain through clean damp DOUBLE cheesecloth, removing ALL meat, bones, fragments, vegetables and okra solids. Serve the clear broth HOT in six cups; actual fill volumes depend on recovered broth.
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