Cut the okra pods into small pieces.
Slice the pork and onion. Fry the pork, and then add the onion and okra.
Cover closely, and fry half an hour.
Cut all the meat from the chicken. Put the bones on with the water.
Add the okra and onion, first being careful to press out all the pork fat possible.
Into the fat remaining put the flour, and stir until it becomes a rich brown; add this to the other ingredients.
Cover the pot, and simmer three hours; then rub through a sieve, and add the stock, salt and pepper and the meat of the chicken, cut into small pieces.
Simmer gently twenty minutes.
Serve with a dish of boiled rice.
See also, Okra Soup, No. 2.