Collared Beef
From Modern cookery, in all its branches, 1884
Serves 9
Ensure to remove tape and cloth before serving.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 193. The excerpt below is the record exactly as published.
COLLARED BEEF. Only the thinnest part of the flank, or the ribs, which are not so generally used for it, will serve conveniently for collaring. The first of these should be hung in a damp place for a day or two, to soften the outer skin ; then rubbed with coarse sugar, and left for a couple of days ; when, for eight pounds of the meat, one ounce of saltpetre and half a pound of salt
Cook this with the app: pantry check, scaling, and the assistant.