Home › Meats › To Collar A Flank Of Beef

To Collar A Flank Of Beef

Procure a well corned flank of beef. After washing it, remove the inner and outer skin with the gristle. Make a seasoning of parsley, thyme, pepper and cloves. Place the meat upon a board, and after rubbing with a little pepper, spread the mixture over the inside. Roll the beef very tight, fasten it with small skewers, place a bandage around the beef and tie with a strong tape; place in a pot, and cover with water to the depth of an inch; boil slowly six hours. When done remove without undoing it; lay a board on top of the beef, place a very heavy weight on top of the board, and let it remain twenty-four hours. Remove bandage, garnish with curled parsley, and serve with tomato sauce,