Beef, Collared
INGREDIENTS.- 7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of parsley, minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, teaspoonful of pounded allspice; salt and pepper to taste. AVERAGE COST, 4d.
Choose fine tender beef, but not too fat; lay it in a dish, rub in the sugar, salt and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the D E in carving ribs and shown here, C to D, and care should be taken to carve it evenly and in thin slices. It will be found a great assistance, in carving this joint well, if the knife be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint; the slices will then come away more readily. With the sirloin, very finely-scraped horseradish is usually served, and a little given, when liked, to each guest. Horseradish sauce is preferable, however, for serving on the plate, although the scraped horseradish may still be used as a garnish.
COLLARED BEEF. inside part, and sprinkle it thickly with parsley, herbs, spice and seasoning in the the above proportion, taking care that the former are finely minced, and the latter above ve proportion, taking care that the well pounded. Roll the meat up in a cloth as tightly as possible; bind it firmly with broad tape, and boil it gently for 6 hours.
Immediately on taking it out of the pot put it under a good weight, without undoing it, and let it remain until cold. This dish is a and looks better if glazed. very nice addition to the kreakfast-table TIME.-6 hours.
SEASONABLE at any time.
Note. During the time the beef is in pickle it should be kept cool, and regularly rubbed and turned every day. dish for 6 persons.- lbs. of rumpsteak, 2 oz.