Collared Beef

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For curing the beef

thin end of the flank of fine mellow beef, but not too fat ↝ Beef, steak, flank [Beef, excludes ground]
salt ↝ Salt, table, iodized [Spices and Herbs]
saltpetre

For the seasoning

a large handful of parsley ↝ Parsley, raw [Not included in a food category]
the same of sage ↝ Spices, sage, ground [Spices and Herbs]
some thyme ↝ Thyme, fresh [Spices and Herbs]
marjorum ↝ Parsley, raw [Not included in a food category]
pennyroyal
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
pimento ↝ Pimento, canned [Vegetables and Vegetable Products]

Optional addition

Part of a breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]

Instructions (12)

Choose the thin end of the flank of fine mellow beef, but not too fat.
Lay it in a dish with salt and saltpetre.
Turn and rub it every day for a week, keeping it cool.
Then take out every bone and gristle.
Remove the skin of the inside part.
Cover it thick with the seasoning (parsley, sage, thyme, marjorum, pennyroyal, pepper, salt, and pimento) cut small.
Roll the meat up as tight as possible.
Bind it.
Boil it gently for seven or eight hours.
Put a cloth round before the tape.
Put the beef under a good weight while hot, without undoing it, to give it an oval shape.
If using, roll part of a breast of veal in with the beef.

Original Text

Collared Beef.

Choose the thin end of the flank of fine mellow beef, but not too fat. Lay it in a dish with salt, and saltpetre. Turn and rub it every day for a week, 32and keep it cool. Then take out every bone and gristle; remove the skin of the inside part, and cover it thick with the following seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjorum, pennyroyal, pepper, salt and pimento. Roll the meat up as tight as possible, and bind it; then boil it gently for seven or eight hours. A cloth must be put round before the tape. Put the beef under a good weight while hot, without undoing it; the shape will then be oval. Part of a breast of veal, rolled in with the beef, looks and eats very well.

Notes

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