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Updated: May 1, 2025
After it is thickened, let it just boil up, and then send it to table, with small squares of toasted bread in the tureen. Add a quarter of a pound of butter slightly melted; twelve large tomatas pared and cut small; five dozen ochras cut into slices not thicker than a cent; and salt and cayenne pepper to your taste.
Take four pounds of the lean of a fresh round of beef and cut the meat into small pieces, avoiding carefully all the fat. When no more scum rises, put in half a peck of ochras, peeled and sliced, and half a peck of tomatas cut in quarters. Boil it slowly till the ochras and tomatas are entirely dissolved, and the meat all to rags.
This soup will be greatly improved by the addition of a few dozen ochras cut into very thin slices, and put in with the other vegetables. You may put Lima beans into it, green peas, or indeed any vegetables you like: or you may thicken it with ochras and tomatas only.
Put all these ingredients into a pot; cover them with boiling water, and let them stew slowly for an hour. Then add three quarts of hot water, and increase the heat so as to make the soup boil. Skim it well, and stir it frequently with a wooden or silver spoon. Boil it till the tomatas are all to pieces, and the ochras entirely dissolved.
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