Brown and Polson's cornflour, which has been first mixed with half a pint of light stock or water, then add one large tin of okra, or two and a half dozen dried okra that have been soaked in cold water for about two hours before using, remove the spice and herbs and boil up the soup again; then let it simmer for about twenty minutes; have the bones removed from the chicken or rabbits and pound the meat in a mortar till perfectly smooth; then add it to the soup and pass all through a tammy or fine hair sieve; replace in the stewpan in the bain marie to get quite hot, then, if obtainable, add one pint of warmed cream, which will greatly improve the flavour. Serve very hot.