Collared Beef

Choose the thin end of the flank of fine mellow beef, but not too fat. Lay it in a dish with salt and saltpetre; turn and rub it every day for a week, keeping it in a cool place. Then remove all bone and gristle, and the skin of the inside part, and cover it with the following seasoning: - Cut small a large handful of parsley, the same of sage, some thyme, marjoram, pepper, salt, and allspice (and, if liked, a little garlic). Roll the meat up as tight as possible, and bind it first with a cloth and then with tape or packthread. Put the beef on in plenty of water, and let it boil gently seven or eight hours. When done, put a heavy weight on while it is hot, without undoing the cloth, etc. It will, when cold, be of an oval shape. It should then be glazed on the outside.

Dutch Beef

Take a lean piece of beef, rub it well with treacle or brown sugar; let it lie three days, turning and rubbing it often, then wipe it; salt it with salt and saltpetre beaten fine together, the salt having the largest proportion; rub it well in every day for a fortnight, roll it tight in a coarse cloth, and press it under a heavy weight. Hang it to dry in wood smoke, turning it upside down every day; when smoked enough, boil it in pump water and press it. To be eaten cold, cut, or grated.

An Excellent Mode Of Dressing Beef To Eat Cold

Hang three ribs of beef three or four days; take out the bones and rub it well with salt, a little saltpetre, and bay salt, brown sugar, pepper, cloves, mace, and allspice, in fine powder. Let it lie for a fortnight, turning and rubbing it every day; then put it into a baking-pan, and put some butter or suet on it; cover it with a coarse crust, and bake slowly till as tender as possible. Tongues to eat cold are excellent done in the same way.

Collared Ox Cheeks

The cheeks must be well washed and wiped dry. Salt them well with common salt for twenty-four hours; take off the salt and lay them in a pan with the following mixture over them: - One ounce of saltpetre, the same of salprunella and of brown sugar. Let it remain three days, then take it off and stew the cheeks for three hours till the bones will draw out. Chop it while warm into small pieces; season it well with chopped herbs, pepper, and salt; put it into a tin mould, which fill till it comes a little above the top; put the cover on with heavy weights over it, and press it down close. "When quite cold turn it out, and it is ready to eat.

Beef Ex Saucissons

Take two pieces of beef about double the size of your hand, and one finger thick; beat them to make them flat, trim them even; take the parings and another bit of beef and mince very fine together with some parsley, a few sweet basil leaves, some small onions, two shallots, some mushrooms, salt, and whole pepper. Mix this forcemeat with four yolks of eggs, spread it upon the slices of beef, roll them up in the form of sausages, tie them and put them into a stew-pan on a slow fire, with a little broth, a glass of white wine, a little salt, some pepper, an onion with two cloves stuck in it, a carrot, and a parsnip. When well stewed pass the sauce through a sieve, take off the fat, reduce it till it is thick and rich. Put in the beef again, just bring it to a boil, and serve. It is good to eat cold.

Beef En Papillotes

Take a rib of beef, shorten and trim it so that it is a proper size for your dish. Put it on a gentle fire with a pint of broth, a little salt, and whole pepper; reduce it over a very gentle fire till it begins to stick to the beef; then put it in a marinade of oil, parsley, a very little sweet basil, small onions, one shallot, and some mushrooms, all minced very fine. Let it lie an hour, then put the beef and marinade into a large sheet of white paper; plait it up all round the edge so that it may be entirely covered; oil the paper on the outside; place it on a gridiron with another piece of oiled paper under it; broil on both sides over a gentle fire, and serve in the paper.

Beef A La Vinaigrette

Cut a slice of underdone boiled beef three inches thick, see that some fat is with it. Stew it in half a pint of water, a glass of white wine, a bunch of sweet herbs, an onion, and a bay leaf. Season it with pepper and three cloves pounded; let it stew till the liquor is nearly wasted, turning it occasionally. Strain off what may be left; to which add some vinegar, and when the beef has become cold serve it with it for sauce.

Rognons De Boeuf, Etc

Cut two kidneys in slices, put them into a stew-pan with two ounces of butter at the bottom, a spoonful of minced parsley, onion, and mushroom; cover them with fat bacon, and let them stew one hour. Strain the liquor off, and thicken with a spoonful of flour. Season with salt and pepper, half a glass of white wine, and the juice of a lemon.