Collar of Beef

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (23)
for the pickle
for seasoning
for binding
for covering
for second recipe
Instructions (19)
  1. Bone the navel and navel round.
  2. Make sufficient pickle to cover it, as strong as to bear an egg, with bay salt.
  3. Beat two ounces of saltpetre very fine, and strew half of it on your beef before you lay it in your pickle.
  4. Lay it in an earthen pan, and press it down in the liquor with a weight, as it must be all covered.
  5. Let it remain thus for four or five days, stirring it however once every day.
  6. Take it out, let the brine drain from it, lay it on a table, and season it with nutmeg, pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of each a little, and eight anchovies sliced.
  7. Roll it up with these like brawn, and bind it quite fast with strong tape.
  8. Put it into a pan, deep enough for it to stand upright.
  9. Fill the pan with water, and cover it with paste.
  10. Make your oven very hot, put it in, and let it remain there five or six hours.
  11. Then take it out, and, having removed the tape, roll it in a cloth; hang it up till cold.
  12. If you think it not salt enough, before you bake it, put a little salt with your spice and herbs, for baking in water abates much of its saltness.
Another
  1. Salt a flank of beef with white salt, and let it lie for forty-eight hours.
  2. Wash it, and hang it in the wind to dry for twenty-four hours.
  3. Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them together.
  4. Rub the beef all over.
  5. Roll it up hard, and tie it fast with tape.
  6. Put it in a pan, with a few bay-leaves, and four pounds of butter.
  7. Cover the pot with rye paste, and bake it with household bread.
Original Text
Collar of Beef. Bone the navel and navel round; make sufficient pickle to cover it, as strong as to bear an egg, with bay salt; beat two ounces of saltpetre very fine, and strew half of it on your beef before you lay it in your pickle. Then lay it in an earthen pan, and press it down in the liquor with a weight, as it must be all covered. Let it remain thus for four or five days, stirring it however once every day. Take it out, let the brine drain from it, lay it on a table, and season it with nutmeg, pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of each a little, and eight anchovies sliced; roll it up with these like brawn, and bind it quite fast with strong tape. Then put it into a pan, deep enough for it to stand upright; fill the pan with water, and cover it with paste. Make your oven very hot, put it in, and let it remain there five or six hours; then take it out, and, having removed the tape, roll it in a cloth; hang it up till cold. If you think it not salt enough, before you bake it, put a little salt with your spice and herbs, for baking in water abates much of its saltness. Another. Salt a flank of beef with white salt, and let it lie for forty-eight hours. Wash it, and hang it in the wind to dry for twenty-four hours. Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them together; rub the beef all over; roll it up hard, and tie it fast with tape. Put it in a pan, with a few bay-leaves, and four pounds of butter. Cover the pot with rye paste, and bake it with household bread.
Notes
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