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Chicken Gumbo, St. German

Totally bone and remove skin from a small, tender fowl and cut meat into half-inch-square pieces. Chop two medium white onions, two leeks, two seeded, sound green peppers and two ounces raw lean ham, place these in a saucepan with two tablespoons melted butter and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add bones only of fowl, season with a teaspoon and a half salt, half teaspoon pepper, and boil for twenty minutes. Add a half pint shelled green peas and boil for fifteen minutes, then add the cut-up meat, two ounces raw rice, twelve fresh, trimmed okras cut in half-inch pieces and two peeled, seeded tomatoes cut the same size. Slowly boil for forty-five minutes, take up bones, skim fat from surface, pour the soup into a tureen and serve.