Take four pounds of the lean of a fresh round of beef and cut the
meat into small pieces, avoiding carefully all the fat. Season the
meat with a little pepper and salt, and put it on to boil with
three quarts and a pint of water (not more.) Boil it slowly and
skim it well. When no more scum rises, put in half a peck of
ochras, peeled and sliced, and half a peck of tomatas cut in
quarters. Boil it slowly till the ochras and tomatas are entirely
dissolved, and the meat all to rags. Then strain it through a
cullender, and send it to table with slices of dry toast. This
soup cannot be made in less than seven or eight hours. If you dine
at two, you must put on the meat to boil at six or seven in the
morning. It should be as thick as a jelly.