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Gumbo Lie with Asparagus

Thoroughly wash a bunch of green asparagus, cut in small pieces, and place in a saucepan with a pint and a half water, one sliced onion, two branches parsley, one clove, half a teaspoon salt and one teaspoon sugar; lightly mix, then let boil forty-five minutes, press through a sieve into a small saucepan and keep hot.

Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean raw ham, a boned raw leg of a fowl (if handy) and two ounces lean raw veal; place these in a saucepan with half ounce butter and lightly brown ten minutes, occasionally stirring, then pour in three pints broth, one quart water; boil fifteen minutes, add three tablespoons raw rice, boil ten minutes. Then add twelve well-trimmed fresh okras cut in half-inch pieces, and two medium, fresh red tomatoes, each cut in eight pieces. Season with a teaspoon salt, three saltspoons white pepper, and slowly boil for forty minutes. Pour the asparagus puree into this pan, mix well with wooden spoon for a minute, then boil five minutes more, pour into a soup tureen and serve.