To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef

Name: To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef
Ingredients: pickle; flank of beef; paste; onion; garlick; herbs; claret wine; pepper; beef; cloves; ginger; sage; mace; marjoram; tyme; red sage; rosemary; water; peter-salt

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take the flank of beef, take out the sinewy & most of the fat, put it in pickle with as much water as will cover it, and put a h