Another Way to season a Collar of Beef

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take the Surloin or Flank of Beef, or any Part you think proper, and lay it in as much Pump-water as will cover it; put to it four Ounces of Salt-petre, five or six Handfuls of white Salt, let it lay in it three Days, and then take it out, and take half an Ounce of Cloves and Mace, one Nutmeg, a quarter of an Ounce of Coriander-seeds; beat these well together, and half an Ounce of Pepper, and strew them upon the Inside of the Beef, and roll it up, and bind it up with coarse Tape. Bake it in the same Pickle; and when it is baked, take it out, and hang it in a Net to drain, within the Air of the Fire three Days, and put it into a clean Cloth, and hang it up again, within the Air of the Fire; for it must be kept dry as you do Neat’s Tongues.