Another Way to season a Collar of Beef.
TAKE the surloin or flank of beef, or any part you think proper,
and lay in as much pump-water as will cover it; put to it four
ounces of salt-petre, five or six handfuls of white salt, let it lay in
it three days, then take it out, and take half an ounce of cloves and
mace, one nutmeg, a quarter of an ounce of coriander-seeds,
beat these well together, and half an ounce of pepper; strew them
upon the inside of the beef, roll it up, and bind it up with coarse
tape. Bake it in the same pickle; and when it is cold, take it
out, hang it in a net to drain, within the air of the fire three days,
and put it into a clean collar, and hang it up again, within the air
of the fire; for it must be kept dry, as you do neat's tongues.