Collared Beef

Ingredients

• about six or eight pounds of rolled corned beef
• two grated carrots
• half a cupful of chopped parsley
• four tablespoonfuls of grated horseradish
• an onion
• two bay leaves
• four cloves
• a teaspoonful of celery seed

Method

1. 1

   Spread corned beef with a mixture of carrots, parsley, and horseradish.

2. 2

   Roll and bind with muslin, then cheesecloth.

3. 3

   Simmer in boiling water with onion and spices for four hours.

4. 4

   Cool and serve in thin slices.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 23. The excerpt below is the record exactly as published.

COLLARED BEEF Purchase about six or eight pounds of rolled corned beef; trim it neatly and spread over a mixture made from two grated carrots, half a cupful of chopped parsley and four tablespoon- fuls of grated horseradish. Roll the beef, bind with strips of muslin, then roll it in cheesecloth and drop it in a kettle of boiling water; bring to boiling point and skim. Add to the water an onion, two bay leaves, four cloves and, if you have it, a teaspoonful of celery seed

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