Collared Beef
Take six pounds of tender round, wipe it carefully. Stand an earthen dish of salt in the oven to heat. When hot, rub it into the meat; rest fifteen minutes and rub again and so on until the meat will imbibe no more. Place it in a jar, stand in a cold, dry cellar for one week, turning it every day. At the end of that time, take it out and rub it well with the following spices well mixed: (47) 1/2 teaspoonful of ground cloves 1/2 teaspoonful of ground allspice 1/4 teaspoonful of ground mace I 1/4 teaspoonful of ground cinnamon 1½ teaspoonful of pepper Now put the meat into good shape and bind it with tape. Wrap a piece of cheese cloth around and sew tightly. Put it into a large kettle, cover with boiling water, and stand over the fire to cook, where it cannot possibly boil, for three hours. When done, put under a heavy weight, without removing cloth or tape, and let it remain over night. Serve cold cut in thin slices, garnished with lettuce or cress and Sauce Tartare.