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Okra, Milanaise

Finely chop a good-sized white onion, the white part of three leeks, one sound green pepper and two ounces of raw, lean ham; place these in a large saucepan with a tablespoon butter, brown for fifteen minutes, frequently stirring meanwhile; moisten with one quart broth and one and a half quarts water. Season with a level tablespoon salt and half teaspoon pepper, add one pound of beef or veal bones, cover the pan and let boil for fifteen minutes; then add three tablespoons raw rice, two ounces spaghetti cut into small pieces, one ounce of cooked smoked beef tongue. Cut into small squares twelve trimmed, fresh okras into quarter-inch pieces and two peeled red tomatoes in eight pieces each; lightly mix, cover the pan and let boil for one hour. Remove the bones, pour the soup into a soup tureen, sprinkle a half teaspoon freshly chopped parsley over and serve.