COLLARED BEEF

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 300 min Total: 300 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for curing
for seasoning
Instructions (10)
  1. Hang the thinnest part of the flank, or the ribs, in a damp place for a day or two, to soften the outer skin.
  2. Rub the meat with coarse sugar and leave for a couple of days.
  3. Add one ounce of saltpetre and half a pound of salt for eight pounds of meat.
  4. Leave for ten days until fit to dress.
  5. Remove the bones and tough inner skin.
  6. Sprinkle the beef thickly on the under side with parsley and other savoury herbs shredded small.
  7. Roll the beef very tightly.
  8. Secure the rolled beef with a cloth and bind as closely as possible with broad tape.
  9. Boil gently for nearly or quite five hours.
  10. While hot, place the beef under a weight or in a press, without removing the tape and cloth.
Original Text
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 should be added. In ten days it will be fit to dress. The bones and tough inner skin must be removed, and the beef sprinkled thickly on the under side with parsley and other savoury herbs shred small, before it is rolled, which should be done very tightly: it must then be secured with a cloth, and bound as closely as possible with broad tape. It will require nearly or quite five hours of gentle boiling, and should be placed while hot under a weight, or in a press, without having the tape and cloth removed. Beef, 8 lbs.; sugar, 3 oz.; salt, 8 oz.: 10 days. Boil 5 hours.
Notes
—