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.

To Stew Smoked Beef

The dried beef, for this purpose, must be fresh and of the very best quality. Cut it (or rather shave it) into very thin, small slices, with as little fat as possible. Put the beef into a skillet, and fill up with boiling water. Cover it, and let it soak or steep till the water is cold. Then drain off that water, and pour on some more; but merely enough to cover the chipped beef, which you may season with a little pepper. Set it over the fire, and (keeping on the cover) let it stew for a quarter of an hour. Then roll a few bits of butter in a little flour, and add it to the beef, with the yolk of one or two beaten eggs. Let it stew five minutes longer. Take it up on a hot dish, and send it to the breakfast or tea-table.

Cold ham may be sliced thin, and stewed in the same manner. Dried venison also.

French Beef

Take a-circular piece from the round, (having removed the bone,) and trim it nicely from the fat, skin, etc. Then lard it all over with long slips of fat pork or bacon. The place from whence the bone was taken must be filled with a forcemeat, made of minced suet, grated bread-crumbs, sweet marjoram rubbed fine, and grated lemon-peel; add a little salt and pepper. Tie a tape closely round the outside of the beef, to keep it compact, and in shape. Put it into a broad earthen jar with a cover; or into an iron bake-oven. Add some whole pepper, a large onion, a bunch of sweet herbs, three bay-leaves, a quarter of a pound of butter, divided into small bits, (each piece rolled in flour,) and half a pint of claret, or port wine. Bake or stew it thus in its own liquor, for five, six, or seven hours, (in proportion to its size,) for it must be thoroughly done, quite tender, and brown all through the inside.

Stewed Fresh Beef

Cut a square thick piece of beef from the round or sirloin, and trim off the fat. Put it into a stew-pan with just water enough to cover it, and season it slightly with salt and pepper. Let it stew slowly, till tender all through. Then add potatos pared and quartered, turnips the same; and also, parsnips split and cut short, and (if approved) a few sliced onions. Stew altogether till the vegetables are thoroughly cooked, and then serve up the whole on one large dish.

Mutton, veal, and fresh pork, may be stewed in the same manner. Sweet potatos, scraped and split, are excellent served with fresh meat. There should be a great plenty of vegetables, as they are much liked in stews. What is called an Irish stew is fresh beef stewed with potatos only - the potatos being first pared, and cut in quarters.

For economy, cold roast beef may be stewed next day with fresh potatos cut up, and as little water as possible. Cold potatos, if re-cooked, are always hard, tough, and unwholesome.