To collar Beef

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a thin piece of flank beef ↝ Beef, steak, flank [Beef, excludes ground]
a quarter of pepper-salt ↝ Peppers, raw, NFS [Other vegetables and combinations]
five quarts of pump-water ↝ Water, tap [Tap water]
a quarter of an ounce of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a good nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
a handful of thyme stripped off the stalks ↝ Thyme, fresh [Spices and Herbs]

Instructions (7)

Take a thin piece of flank beef, and strip the skin to the end.
Beat it with a rolling-pin.
Dissolve a quarter of pepper-salt in five quarts of pump-water.
Strain it.
Put the beef in, and let it lie five days, sometimes turning it.
Take a quarter of an ounce of cloves, a good nutmeg, a little mace, a little pepper, beat very fine, and a handful of thyme stripped off the stalks.
Mix it with the spice.

Original Text

To collar Beef.
TAKE a thin piece of flank beef, and strip the skin to the end,
beat it with a rolling-pin, then dissolve a quarter of pepper-salt in five
quarts of pump-water, strain it, put the beef in, and let it lie five
days, sometimes turning it; then take a quarter of an ounce of
cloves, a good nutmeg, a little mace, a little pepper, beat very fine,
and a handful of thyme stripped off the stalks; mix it with the
spice,

Notes

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