Collared Beef
Ingredients
Directions
Cure
Mix half an ounce of saltpetre with the same quantity of pepper, four ounces of bay salt, and four ounces of common salt.
Rub the mixture well onto six to seven pounds of the thin flank.
In four days, add seven ounces of treacle.
Turn the beef daily in the pickle for a week or more.
Prepare and cook
Dip it into water, bone it and skin the inside.
Roll and bind it up very tightly.
Lay it into cold water, and boil it for three hours and a half.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Saltpetre
- Preserves the meat and gives it a pink cured colour.
- Bay salt
- Seasons the beef and draws moisture out during the cure.
- Treacle
- Adds sweetness and a dark colour to the cured meat.
- Thin flank
- Forms the main cut of meat that is cured, rolled and boiled.
The step that matters
Turn the beef daily in the pickle. Turning keeps every part of the meat in contact with the cure, so the salt and saltpetre penetrate evenly. Skipping turns can leave patches uncured or unevenly seasoned.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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