- 1 soup bone
- 1 lb ground beef
- 1 lb stewing beef
- 3 ribs celery with leaves, chopped
- 2 medium onions, sliced
- 1 large bay leaf
- Pinch of oregano
- 3 cups canned tomatoes
- 1 cup okra, cut
- 2 tbspns cornstarch
- Salt and pepper to taste
- Dash of Worcestershire sauce
Put soup bone, ground beef, stewing meat, celery, onions, bay leaf, and oregano in a kettle with 2 quarts water, and simmer for 1-1/2 hours uncovered.
Remove and dice stewing meat. Strain the stock and dice stewing meat.
Add the diced stewing meat, tomatoes, and okra to the strained stock, and return to heat. Mix the cornstarch with a little water, and stir into stock until evenly blended.
Add seasonings, and cook uncovered for 20 minutes. Serve very hot.
More "Lost" Williamsburg RecipesWilliamsburg Rum Balls (1850)
Williamsburg Sweet Potatoes (1801)
(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)