Beef (Collared)

Ingredients

• Take the thin end of a flank of beef
• half a pound of salt
• one ounce of saltpetre
• seasoning of sweet herbs
• pepper
• spice
• a little sage may be added if approved of

Method

1. 1

   Hang the beef in a cool place for a day until the skin appears moist.

2. 2

   Rub in coarse brown sugar and let it stand for 48 hours.

3. 3

   Plunge into brine made of salt and saltpetre, rubbing the brine into the meat daily for a week.

4. 4

   Remove bones and skin, season, wrap in cloth, and boil gently for 5-6 hours.

5. 5

   Place a weight on it while still hot.

As published

This recipe was extracted from Recipes for the million (1891), page 15. The excerpt below is the record exactly as published.

BEEF (COLLARED). — Take the thin end of a flank of beef, hang it in a cool place for a day or so, till the skin appears moist, then rub in some coarse brown sugar ; let it stand for forty-eight hours, at the expiration of which period plunge it into brine made of half a pound of salt and one ounce of saltpetre ; rub the brine into the meat every day for a week. Remove the bones, gristle, and skin, and cover the meat with a »4 seasoning of sweet herbs, parsley, pepper, spice, and salt, a little sage may be added if approved of

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