Cut in slices a quarter of a pound of pork, put it in a fryingpan, fry gently for a few minutes and add a sliced onion and one quart of green okra pods cut into small pieces. Put the lid on and fry the okras for thirty minutes. In the meantime cut the meat from a cold roast fowl, place the bones in a saucepan with a quart of water and boil. Squeeze out all the pork fat from the okras and onions and place these in the saucepan with the bones. Put three tablespoonfuls of flour in the pan with the pork fat, and when it is a rich brown add it to the bones in the saucepan; cover over the pot and simmer gently for three hours. Strain through a fine sieve into another saucepan, pour in two quarts of stock and add the fowl meat cut in pieces and salt and pepper to taste. Simmer gently for twenty minutes, turn the whole into a tureen and serve very hot.