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Potage, St. Augustine

Place in a saucepan the head of any kind of a large, white, fresh fish, with a sliced each carrot, onion, branch celery, two sliced leeks, a sprig thyme, bay leaf and clove. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper. Clip off both ends of twelve fresh okras and add trimming to the broth, then cut okras in half-inch pieces, keep on a plate, and boil broth rather slowly for an hour and fifteen minutes. Heat one and a half tablespoons melted butter in another saucepan, add okras and cook for ten minutes. Strain the fish broth through cheesecloth into this pan, add two ounces raw rice, one peeled raw potato cut in small pieces, two peeled, seeded, fresh, finely chopped red tomatoes, and a half teaspoon finely chopped parsley, lightly mix, then let boil for forty-five minutes. Pour in two gills hot milk, boil for five minutes, pour soup into a tureen and serve.