112. How To Collar Beef

Choose the thinnest end of the flank of beef, it must not be too fat or too lean, the weight will be from eight to ten pounds, let it hang in a cool place twenty-four hours, when the skin appears moist, rub in some coarse brown sugar, and in forty-eight hours afterwards you may place it in a pan in which there is a brine, made of three quarters of a pound of salt and an ounce and a half extract of saltpetre, rub it well with the brine for a week, take out the bones, the gristle, and the inner skin.

Make a seasoning of sweet herbs, parsley, sage, pepper, ground Spice, and salt, cover the beef well with it, roll it in a cloth, and tie firmly and securely with broad tape; boil it six hours, but boil gently, take it out, and while hot, and without disturbing the fastenings, place upon it a weight, that when cold and unrolled it may retain its shape.

116. Fillet Of Beef - Roasted

If unaccustomed to the use of the knife, the butcher's aid may be obtained to cut the fillet which comes from the inside of the sirloin, it maybe larded or roasted plain; for high dinners it is larded; baste with fresh butter. It must be a large fillet which takes longer than an hour and twenty minutes; serve with tomato sauce, garnish with horse radish, unless served with currant jelly, then serve as with venison or hare.

117. Fillet Of Beef

Take ribs of beef, hang as many days as ribs, bone it, roll it, sprinkle well with salt after boning, and roast it.

118. Fillet Of Beef A La Marinade

Take the under side of a sirloin of beef, keep the fat on one side, trim it and lard it, and lay it into a deep and long dish; cut in thin slices carrots, turnips, onions, and celery, a sprig or two of parsley and sweet herbs, a few blades of mace, cloves, and whole pepper, two tea-cupfuls of vinegar, and one of cold water, and one of port wine, let it lie a day or two, basting it frequently with the liquor on the top; then braise it as you. would the former over a slow fire, and a little on the cover; stew until tender.

119. Fillet, Or Round Of Beef - Spiced

Get the ribs of beef. Have ready pounded and sifted, some cloves, mace, allspice, pepper, a few coriander seeds, a little saltpetre, and bay salt; mix all well together, rub your beef well, then tie it tightly up into a good round fillet;.let it lie for a day or two, then put it into the oven to set the meat, then place it in a stewpan with a little second stock; put fat bacon at the bottom of the stewpan, and half a pint of port wine, stew it about two hours according to the size, make a very good sauce, reduce the liquor, and take off all the fat, until sufficient to make the sauce, which you will add to some good cooley, with some chopped dressed mushrooms; season with cayenne pepper and salt; if approved of, add some hot pickles of different colours*; the last thing in the sauce. Add a dust of sugar to your sauce.