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Okra, Richmond

Cut into small dice-pieces one and a half ounces raw, lean veal; cut in same way, but a little smaller, two leeks, one medium onion, one green pepper and one ounce raw, lean ham; place these articles in a saucepan with one and a half tablespoons melted butter and gently brown for ten minutes, lightly stirring once in a while. Moisten with five pints water and half pint pure tomato juice. Season with a tablespoon salt and half teaspoon white pepper, adding about a pound of raw veal bones; let gently boil for thirty minutes. Trim and wash twelve fresh okras, cut them into pieces a quarter-inch thick and add to the soup; let boil for twenty-five minutes more. Add two tablespoons canned sweet corn and two tablespoons canned lima beans; boil for five minutes longer. Remove the bones, skim the fat from the surface, pour into a hot soup tureen and serve.