Wash the okras and pare the ends. Place in a saucepan with one tablespoonful of butter; add a finely-minced onion and clove of garlic and green pepper. Let all cook for six or eight minutes, and then add the three tomatoes, chopped fine; also add the juice of the tomatoes. Season to taste with salt and pepper; add a dash of Cayenne and a teaspoonful of chopped parsley. Now add the Okras, and let all simmer slowly for twenty minutes. Place in a hot, deep serving dish, and cover and send to the table.