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Collared Meat

To collar meat is to preserve it so that it will keep much longer than when fresh. It is well seasoned, sliced, pickled, and rolled. Meat thus prepared makes a nice breakfast or luncheon dish. It should be kept in a cool place in a mould with a weight upon it. Calf's head, pig's head, veal, beef, tongues, and fish can all be prepared in this way, and are generally highly approved.