This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/2 lb Okra
4 1/2 lb Tomatoes, peeled, seeded &-chopped
2 tb Parsley, chopped
1 1/2 ts Sweet paprika
1 ts Garlic, chopped
Salt 3 tb Vegetable oil
Wash, top & tail the okra. String together with thread into a "necklace". Over high heat, cook the tomatoes with the parsley, paprika, garlic, salt & oil, mashing down the tomatoes as they cook. After 10 minutes, lower the heat to medium, add the okra & begin to poach iti n the sauce.
From: time to time lift up the necklace to stir. After the okra is tender, remove & keep warm. Continue to reduce the tomatoes until all the water has evaporated & the oil is released. Fry the tomatoes in this released oil, stirring continuously. Gently pull out the thread, place the okra in the serving dish. Pour the sauce over the top.
Serve hot or lukewarm.