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Okra with Rice

I cup of rice I quart of okra 12 pound of ham I red pepper I pint of white stock I onion I tablespoonful of powderea dry sassafras leaves I pint of tomatoes Wash the okra, and cut in thin slices. Cut the ham into dice and fry it until brown. Peel and cut the tomatoes, put them into a porcelain lined or granite kettle with the okra, ham, stock, the pepper cut in small pieces, and onion cut in slices; cover the kettle, and simmer gently for a half hour. While this cooks, wash and boil the rice. When the okra is done, add the salt, pepper and sassafras leaves (called filée), let it boil up once, and serve with the rice around the dish.