To collar Beef

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a thin Piece of Flank Beef, and strip the Skin to the End, and beat it with a Rolling-pin, then dissolve a Quart of Peter-salt in five Quarts of Pump-water, strain it, and put the Beef in, and let it lye five Days, some times 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, strew all over the Beef, lay on the Skin again, then roll it up very close, and tye it hard with Tape, then put it into a Pot, with a Pint of Claret, and bake it in the Oven with the Bread.

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