Stewed Soft-Shell Crabs with Okras

Brown in a saucepan with one-half ounce or so of butter a chopped onion, an
ounce or more of raw ham cut into dice, half of a green pepper pod, also cut into
dice, one-half tablespoonful of salt and one teaspoonful of pepper. Moisten with
about one quart of white broth or consomme, add a tablespoonful of uncooked rice,
six sliced okras, also a sliced tomato. Allow all these to cook thoroughly for about
twenty minutes, and five minutes before serving add the meat of three well-washed,
minced, soft-shell crabs.