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Chicken Okra, Turque

Singe, draw and bone a small, tender fowl. Cut meat in half-inch pieces, cut also liver and heart. (if another chicken liver is on hand, cut it and add to the other.) Cut white parts of three leeks in very small squares, also two white onions and two seeded green peppers in same way. Place above articles in a saucepan with ounce butter and nicely brown for ten minutes, occasionally stirring. Add half teaspoon curry powder, stir well, moisten with two quarts broth a pint and a half water and one gill demi-glace. Season with good teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Add the carcass of the fowl, except head, cover pan and boil thirty minutes. Add three ounces raw rice, boil fifteen minutes, then add twelve trimmed, sound, fresh okras, cut in half-inch pieces, and one peeled tomato, cut in eight pieces. Boil forty minutes, remove carcass, skim fat from surface, add half teaspoon freshly chopped parsley, pour into a soup tureen and serve.