Beef Collared
From The "Queen" cookery books: Pickles and Preserves, 1902
A good shoulder of mutton can be used.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 80. The excerpt below is the record exactly as published.
Beef Collared. — For this choose the thin flank, MEAT, &c., TO CURE. 163 and see that the meat is young-, tender, and not too fat. Rub this well with salt and a very little saltpetre, and let it drain for a night ; then rub it thoroughly with a mixture of salt, sugar, pepper, and allspice, and let it lie in this for ten days, if the weather is cold, turning it daily, and basting it well with its own pickle. Now bone it, removing all gristle and the coarse inner skin, dry it, strew the inside with minced herbs and quatre epices
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Cook this with the app: pantry check, scaling, and the assistant.