Chicken Okra Soup

Prepare two pounds of the breast of chicken cut into half inch squares, half a pound of salted raw ham cut in quarter inch squares, half a pound of onions cut in eighth inch squares and two pounds or eight fine tomatoes plunged into boiling water to remove their skins; then cut in four, and slightly pressed to extract the seeds; four ounces of rice, picked, washed and cooked in salted water with half an ounce of butter, one pound of okras cut crosswise in pieces a quarter or three-eighths of an inch, according to their size, four ounces of finely cut up green peppers, four quarts of broth and four ounces of butter. Put the butter into the saucepan on the fire, and when it is very hot, throw in the onions to fry colorless, add the ham and let all fry together; then add the chicken meat; fry again slowly while stirring, till the butter is entirely clarified; then moisten with chicken broth made from the bones of the chicken, and four pounds of leg of veal, adding some beef stock. Remove all the fat from the soup, and boil for twenty minutes; put in the okras and green peppers, then continue cooking until the gumbo or okras are entirely done; add the tomatoes, boil a few minutes longer and season with salt, Worcestershire sauce and mushroom catsup. Place the rice in a soup tureen, and pour the soup over. This soup is frequently strained and served in consomme cups.