(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
4 cups fish stock*.
1/4 cup butter.
1 tablespoon chopped onion.
1/2 can okra.
1/3 can tomatoes.
Clean, pick over, and parboil oysters, drain, and add oyster liquor to fish stock.
Cook onion five minutes in one-half the butter; add to stock.
Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.
*Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling point, simmering thirty minutes, and straining.