To collar FLAT RIBS of Beef

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for collaring
for the pickle
Instructions (14)
  1. Bone your beef, lay it flat upon a table, and beat it half an hour with a wooden mallet till it is quite soft.
  2. Rub it with six ounces of brown sugar, four ounces of common salt, and one ounce of salt-petre beat fine.
  3. Let it lie then for ten days, and turn it once every day.
  4. Take it out, then put it in warm water for eight or ten hours.
  5. Lay it flat upon a table, with the outward skin down, and cut it in rows, and across, about the breadth of your finger, but take care you do not cut the outside skin.
  6. Fill one nick with chopped parsley, the second with fat pork, the third with crumbs of bread, mace, nutmeg, pepper, and salt, then parsley, and so on till you have filled all your nicks.
  7. Roll it up tight, and bind it round with coarse broad tape.
  8. Wrap it in a cloth, and boil it four or five hours.
  9. Take it up, and hang it up by one end of the string to keep it round.
  10. Save the liquor it was boiled in.
  11. The next day skim it, and add to it half the quantity of allegar as you have liquor, and a little mace, long pepper, and salt.
  12. Put in your beef, and keep it for use.
Serving
  1. When you send it to the table cut a little off both ends, and it will be in diamonds, of different colours, and look very pretty, set it upon a dish as you do brawn.
  2. If you make a fresh pickle every week it will keep a long time.
Original Text
To collar FLAT RIBS of Beef. BONE your beef, lay it flat upon a table, and beat it half an hour with a wooden mallet till it is quite soft, then rub it with six ounces of brown sugar, four ounces of common salt, and one ounce of salt-petre beat fine, let it lie then for ten days, and turn it once every day, take it out, then put it in warm water for eight or ten hours, then lay it flat upon a table, with the out- ward skin down, and cut it in rows, and a-cross, about the breadth of your finger, but take care you do not cut the outside skin; then fill one nick with chopped parsley, the second with fat pork, the third with crumbs of bread, mace, nutmeg, pepper, and salt, then parsley, and so on till you have filled all your nicks; then roll it up tight, and bind it round with coarse broad tape, wrap it in a cloth, and boil it four or five hours; then take it up, and hang it up by one end of the string to keep it round, save the liquor it was boiled in, the next day skim it, and add to it half the quantity of allegar as you have liquor, and a little mace, long pepper, and salt, then put in your beef, and keep it for use. N. B. When you send it to the table cut a little off both ends, and it will be in diamonds, of different colours, and look very pretty, set it upon a dish as you do brawn: if you make a fresh pickle every week it will keep a long time.
Notes
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