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Chicken Gumbo, Louisianaise

Half a boned fowl, one small carrot, one small white turnip, one small onion, half green pepper, one leek, two tablespoons raw rice, two quarts and a half hot broth four small peeled tomatoes, twelve good-sized, sound, fresh okras. Cut the fowl into small square pieces. Cut also the carrot, turnip, onion, green pepper and leeks into quarter-inch-square pieces and place them in a saucepan with one ounce butter. Slowly brown them for ten minutes, add the rice and any chicken bones on hand; lightly mix, then moisten with the hot broth. Season with one level tablespoon salt, cover the pan and boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup. Boil for thirty minutes more. Remove the bones. Pour the soup into a hot soup tureen and serve.