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Chicken Gumbo, Piedmontaise

Cut off the head, draw and wipe a small tender fowl, totally bone it, free meat from skin, then cut fowl in half-inch square pieces; cut also in small squares two white medium onions, two seedless green peppers, two well-cleaned leeks, two ounces raw ham and four branches crisp, well-cleaned celery. Heat one and a half tablespoons butter in a saucepan, add the above and gently brown for ten minutes, frequently stirring with wooden spoon. Moisten with three quarts hot water, add the fowl bones, one level tablespoon salt, half teaspoon white pepper, and let boil thirty minutes. Cut two ounces good raw Italian macaroni in half-inch pieces, add to soup, boil twenty minutes more, then add two ounces Piedmont raw rice, two peeled, crushed tomatoes and twelve small trimmed fresh okras cut in half-inch pieces; lightly mix and let boil for forty minutes longer, remove bones, add leaves from two branches chervil, boil for five minutes more, pour into a hot soup tureen and serve.