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Gumbo with Sorrel

Cut into small dice-pieces one onion, one green pepper, two leeks, one ounce raw, lean ham and two ounces of raw, lean veal; place these articles in a saucepan with one tablespoon butter and gently brown for ten minutes, frequently stirring meanwhile. Moisten with five pints water or white broth, add one pound beef or veal, clean bones and boil for fifteen minutes. Add two tablespoons raw rice and slowly boil for twenty minutes more. Trim twelve good-sized fresh okras, wash them well, then cut in quarter-inch-thick pieces and add to soup, adding also two peeled, fresh red tomatoes cut into eight pieces each. Boil for five minutes. Trim off the stalks and thoroughly wash fifteen leaves of very fresh sorrel, finely slice them in julienne strips and add to the soup. Season with one and a half teaspoons salt, lightly mix and slowly boil for twenty minutes more, remove the bones, pour into a soup tureen and serve.