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Beef, Collared

Bone and skin about twelve pounds of thin flank beef, and rub it well with a mixture of common salt, saltpetre, and a little sugar. Let it stand for five days, then wash off the pickle; drain, and dry the beef with a cloth. Prepare some strips of bacon, make notches in the meat, and lay them into the cuts; then take two large table-spoonfuls of finely-chopped parsley, one of sweet herbs, a dozen cloves well pounded, a salt-spoonful of cayenne, a quarter of an ounce of mace, and half a nutmeg grated. Mix well together and strew the mixture over the inside part of the meat, taking care that every part shall be equally covered. Roll up and tie tightly; put it, well secured in a cloth, into a saucepan of boiling water, boil up, then simmer slowly for six hours. When ready take off the cloth and put the beef into a mould. Set a weight on the top and let it stand till cold. When sent to table garnish with parsley. Probable cost, 7d. to 8d. per pound.