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Fried Chicken with Okras

Take a very tender chicken, clean and cut into joints suitable for frying, season with salt and pepper, and roll them in flour. Wash two dozen pods of okras and slice them thinly, throwing away the stems. Peel and slice one medium-sized onion; cut a quarter of a pound of ham in half-inch dice and chop one small green or red fresh pepper, very fine. First fry the chicken and ham brown, putting them into enough smoking hot lard to half cover them; then add the okras, onion and pepper and enough broth, cold gravy, or boiling water to cover all. Season to taste with salt and stew gently until both chicken and vegetables are quite tender. If the broth becomes thicker while cooking than ordinary gravy, add to it a little boiling water. Fried oysters may be added to the preparation just before serving. It is usual to serve a dish of plain boiled rice with this dish.