Collared Beef


  • 6 lb. piece beef flank
  • 2 oz. soft brown sugar
  • 6 oz. salt
  • 1 oz. saltpetre
  • 1 dessertspoon dried sage
  • large bunch fresh mixed herbs
  • ½ teaspoon powdered allspice
  • salt and pepper to taste


Put the piece of beef into a dish, rub in salt, saltpetre and sugar. Leave in a cool larder for 7 days, turning and rubbing the meat every day. Bone and trim the meat of gristle, wash it well. Sprinkle with the herbs, spice and seasoning, roll up in a boiling cloth and tie tightly. Put the bones in a large saucepan with sufficient water to cover, the joint and, if liked, a few pot vegetables. Simmer the meat gently for 5 hours. Remove from the boiling bag, and press under a weight until cold and set.