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M. J. Delaney cookbook, 1933
Page 160
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Boil shrimp and onion in one qt. of water with the vinegar for 20 minutes. Reserve water. Peel shrimp and remove intestinal vein from back. Cover rice and okra with one inch of water and cook dry. Add chopped pimento. Fry the other onions, finely chopped, in the butter in a casserole over a low flame. Add the flour and shrimp stock. When smooth, add okra and rice, shrimp and seasonings. Simmer for 20 minutes and serve piping hot.
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Boil shrimp and onion in one qt. of water with the vinegar for 20 minutes. Reserve water. Peel shrimp and remove intestinal vein from back. Cover rice and okra with one inch of water and cook dry. Add chopped pimento. Fry the other onions, finely chopped, in the butter in a casserole over a low flame. Add the flour and shrimp stock. When smooth, add okra and rice, shrimp and seasonings. Simmer for 20 minutes and serve piping hot.
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