TAKE a piece of thin flank of beef, and bone it; cut off the skin, and salt it with two ounces of salt-petre, two ounces of sal-prunella, the same quantity of bay-salt, half a pound of coarse sugar, and two pounds of common salt. Beat the hard salts very fine, and mix all together. Turn it every day, and rub it well with the brine for eight days; then take it out, wash it, and wipe it dry. Take a quarter of an ounce of cloves, a quarter of an ounce of mace, twelve corns of allspice, and a nutmeg beat very fine, with a spoonful of beaten pepper, a large quantity of chopped parsley, and some sweet-herbs shred fine. Sprinkle this mixture on the beef, and roll it up very tight; put a coarse cloth round it, and tie it very tight with beggar's tape. Boil it in a copper of water, and if it is a large collar, it will take six hours boiling, but a small one will be done in five. When it is done, take it out, and put it into a press; but if you have not that convenience, put it between two boards, with a weight on the uppermost, and let it remain in that state till it is thoroughly cold. Then take it out of the cloth, cut it into thin slices, lay them on a dish, and serve them to table. Garnish your dish with raw parsley.