Beef, Collared

Ingredients

• about twelve pounds of thin flank beef
• a mixture of common salt, saltpetre, and a little sugar
• two large tablespoonfuls of finely-chopped parsley
• one of sweet herbs
• a dozen cloves well pounded
• a drachm of cayenne
• a quarter of an ounce of mace
• half a nutmeg grated

Method

1. 1

   Bone and skin the beef, rub with salt mixture, let stand for five days, wash off, and dry.

2. 2

   Prepare bacon strips, make notches in the meat, and fill with herbs and spices.

3. 3

   Roll up tightly, simmer in cold water for six hours, then cool in a mould.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 214. The excerpt below is the record exactly as published.

Beef, Collared. — Bone and skin about twelve poimds of thin flank beef, and rub it well with a mixture of common salt, salt- petre, and a httle sugar. Let it stand for five days, then wash ofl: the pickle ; drain and dry the beef with a cloth. Prepare some strips, of bacon, make notches in the meat, and lay them into the cuts ; then take two large table- spoonfuls of finely-chopped parsley, one oi sweet herbs, a dozen cloves well pounded, a drachm of cayenne, a quarter of an ounce of mace, and half a nutmeg grated

Cook this with the app: pantry check, scaling, and the assistant.