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Collared Meat

Pickled meat from calf's head, pig's head, veal, beef, tongues, or fish, seasoned and stored in a cool place.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Collared Meat

Ingredients

Directions

Prepare

  1. Season the meat well.

  2. Slice the meat and place it in a pickling solution.

  3. Roll the meat tightly and place it in a mold.

  4. Put a weight on top to press it down.

Store and serve

  1. Store in a cool place.

  2. Serve as a breakfast or luncheon dish.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Meat
Forms the body of the dish, and its connective tissue sets as it cools to hold the roll together.
Pickling solution
Seasons the meat and helps preserve it while it sits in the mold.

The step that matters

Rolling and pressing the meat. The meat must be rolled tightly and weighted while it cools so the slices bind together. A loose roll can separate when sliced.

“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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