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Chicken Okra, Cocoanut

Half a boned fowl, one each small carrot, white turnip and onion, half a green pepper, two leeks, two tablespoons raw rice, three quarts-hot water, four small, peeled red tomatoes and twelve good-sized, fresh okras. Cut the fowl into small square pieces; cut also the carrot, turnip, onion, green pepper and leeks into half-inch-square pieces, place in a saucepan with one ounce butter and slowly brown for ten minutes, lightly stirring once in a while; then add the rice and any raw chicken bones on hand, lightly mix and moisten with the hot water. Season with a level tablespoon salt, cover the pan and let boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup, then boil for thirty minutes more. Remove the bones, add the milk and the shredded meat of a medium cocoanut, mix well, let boil for ten minutes more, pour into a soup tureen and serve.