Collared Beef

• 3-4 lb. fresh silverside or brisket
• Salt and pepper
• A sprinkling each of ground cloves

Lay out the meat in a flat strip; if thick, cut it through horizontally, and lay the two pieces end to end. Season it with salt and pepper and the sprinkling spices, and rub with red colouring. Roll it up tightly, and tie it with string at each end and in the middle. Wrap it in one thickness of butter muslin, to keep it moist. Place it in a stewpot with water to cover, and bring gently to the b