To Stew Cold Corned Beef
Cut about four pounds of lean from a cold round of beef, that tastes but little of the salt. Lay it in a stew-pan, with a quarter of a peck of tomatos quartered, and the same quantity of ochras sliced; also, two small onions peeled and sliced, and two ounces of fresh butter rolled in flour. Add a tea-spoonful of whole pepper-corns, (no salt,) and four or five blades of mace. Place it over a steady but moderate fire. Cover it closely, and let it stew three or four hours. The vegetables should be entirely dissolved. Serve it up hot.
This is an excellent way of using up the remains of a cold round of beef at the season of tomatos and ochras, particularly when the meat has been rather under-boiled the first day of cooking it.
A few pounds of the lean of a fresh round of beef, will be still better, cooked in this manner, increasing the quantity of ochras and tomatos, and stewing it six hours.
Cold fillet of veal is very good stewed with tomatos, ochras, and an onion or two. Also, the thick or upper part of a cold leg of mutton; or of pork, either fresh or corned.