To Collar a Flank of Beef

Get a nice flank of beef.

Rub it well with a large portion of saltpetre and common salt.

Let it remain ten days.

Wash it clean.

Take off the outer and inner skin with the gristle.

Spread it on a board.

Cover the inside with a mixture of parsley, sage, thyme chopped fine, pepper, salt, and pounded cloves.

Roll it up.

Sew a cloth over it.

Bandage it with tape.

Boil it gently for five or six hours.

When cold, lay it on a board without undoing it.

Put another board on the top with a heavy weight on it.

Let it remain twenty-four hours.

Take off the bandages.

Cut a thin slice from each end.

Serve it up garnished with green pickle and sprigs of parsley.

Select a fine fat round weighing about twenty-five pounds.

Take three ounces saltpetre, one ounce of cloves, half an ounce of allspice, a large nutmeg, and a quart of salt; pound them all together very fine.

Take the bone out.

Rub it well with this mixture on both sides.

Put some of it at the bottom of a tub just large enough to hold the beef.

Lay the beef in and strew the remainder on the top.

Rub it well every day for two weeks.

Spread the mixture over it.

At the end of this time, wash the beef.

Bind it with tape to keep it round and compact, filling the hole where the bone was with a piece of fat.

Lay it in a pan of convenient size.

Strew a little suet over the top.

Pour a pint of water over it.

Cover the pan with a coarse crust and a thick paper over that.

Bake for five hours.

When cold, take off the tape.

Serve as a relish at twelve o'clock or for supper, eaten with vinegar, mustard, oil, or salad.

Skim the grease from the gravy and bottle it; it makes an excellent seasoning for any made dish.

Mince cold roast beef, fat and lean, very fine.

Add chopped onion, pepper, salt, and a little good gravy.

Fill scallop shells two parts full.

Fill them up with potatoes mashed smooth with cream.

Put a bit of butter on the top.

Set them in an oven to brown.