Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 15

Table of Contents

 1 quart okra

 1 chicken

 2 onions

 1 garlic clove

 1 tablespoonful flour

 2 tablespoonfuls melted butter

 1 quart tomatoes

 Salt and pepper

 ½ lb. sliced ham

 ¼ lb. chopped bacon

 1 tablespoonful chopped parsley

 1 head celery

 3 pints (6 cups) strained stock

 1 pint (2 cups) plain boiled rice

Chop the onions and the garlic, roll them in the flour, then brown them in the butter, and add the tomatoes. Cut the heads off the okra, split each four times and cut into dice, add it to the tomatoes in the casserole, add the parsley, salt and pepper, and the celery, bacon, and ham chopped; brown all together.

Cut up the chicken and fry it for a few minutes, then add it with the stock, and simmer until thick.

Serve with plain boiled rice. One pint of cooked crab meat, cooked shrimps, or oysters, may be added with the chicken if liked.