Collared beef

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
for the mixture
for the beef
for sprinkling
for cooking
for serving hot
for glazing (cold serving)
Instructions (12)
  1. Mix together 1/2oz. each of saltpetre and black pepper, 6oz. bay salt, and 2oz. common salt, with 4oz. or 5oz. of sugar (moist).
  2. Rub the beef (about 6lb. or 7lb. of thin flank) with this mixture and leave it in the mixture for fourteen to sixteen days, turning and rubbing it daily.
  3. Rinse the beef quickly.
  4. Remove the bones and the tough inner skin.
  5. Sprinkle the inner side with minced parsley, thyme, bayleaf, and mushrooms (this is optional).
  6. Roll the beef and tie it into shape.
  7. Tie it up in a clean cloth like a galantine.
  8. Lay it in a pan just large enough to hold it comfortably.
  9. Pour over it sufficient cold water or stock to cover it.
  10. Bring it to the boil, and let it simmer steadily and gently for three to four hours.
  11. If to be served hot, remove the cloth and serve with either tomato or brown sauce.
  12. If to be eaten cold, place the tied-up meat in a flat-bottomed dish, pour its liquor round it, cover with a weighted plate, and leave it till perfectly cold, when it can be freed from the cloth, the fat wiped off, and glazed with liquid glaze or aspic jelly, and served.
Original Text · last edited 4 days ago
Collared beef.—Mix together ½oz. each of saltpetre and black pepper, 6oz. bay salt, and 2oz. common salt, with 4oz. or 5oz. of sugar (moist), and with this mixture rub the beef (about 6lb. or 7lb. of thin flank) and leave it in the mixture for fourteen to sixteen days, turning and rubbing it daily. Now rinse it quickly, remove the bones and the tough inner skin, sprinkle the inner side with minced parsley, thyme, bayleaf, and mushrooms (this is optional); roll it and tie it into shape, then tie it up in a clean cloth like a galantine, lay it in a pan just large enough to hold it comfortably, pour over it sufficient cold water or stock to cover it; bring it to the boil, and let it simmer steadily and gently for three to four hours. If to be served hot, remove the cloth and serve with either tomato or brown sauce. If to be eaten cold, place the tied-up meat in a flat-bottomed dish, pour its liquor round it, cover with a weighted plate, and leave it till perfectly cold, when it can be freed from the cloth, the fat wiped off, and glazed with liquid glaze or aspic jelly, and served
Notes
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