Preliminary Hints And Observations

It is a necessary article in collaring, to take care that you roll it up properly, and bind it close. Be cautious that you boil it thoroughly enough; and when quite cold, put it into the pickle with the same binding it had on when boiled ; but take it off the next day, and it will leave the skin clear. Make fresh pickle frequently, which will preserve your meat much longer.

Beef

Bone a piece of thick flank of beef, cut the skin off, and salt it with two ounces of saltpetre, two ounces of sal-prunella, the same quantity of bay-salt, half a pound of coarse sugar, and two pounds of white salt. Beat the hard salts fine, and mix all together. Turn it every day, and rub it well with the brine for eight days; then take it out of the pickle, wash it, and wipe it dry. Take a quarter of an ounce of cloves, the same quantity of mace, twelve corns of allspice, and a nutmeg beat very fine, with a spoonful of beaten pepper, a large quantity of chopped parsley, and some sweet herbs chopped fine. Sprinkle it on the beef, and roll it up very tight; put a coarse cloth round it, and tie it very tight with tape. Boil it in a large copper of water; and if a large collar, it will take six hours boiling; but a small one will be done in five. Take it out, and put it in a press till cold ; or between two boards, and a large weight upon it.

Breast Of Veal

Take a breast of veal, bone it, and beat it a little. Rub it over with the yolk of an egg, and strew over it a little beaten mace, nutmeg, pepper and salt; a large handful of parsley chopped small, with a few sprigs of sweet marjoram, a little lemon peel finely shred, an anchovy washed, boned, and chopped very small, and mixed with a few crumbs of bread: roll it up very tight, bind it hard with a fillet, and wrap it in a clean cloth; then boil it two hours and a half in salt water; and when enough, hang it up by one end, and make a pickle for it: to a pint of salt and water put half a pint of vinegar; and when sent to table, cut a slice off one of the ends.

Breast Of Mutton

Take off the skin of a breast of mutton, and with a sharp knife nicely take out all the bones; but take care not to cut through the meat. Pick all the fat and meat off the bones, then grate some nutmeg all over the inside of the mutton, a very Tittle beaten mace, a little pepper and salt, a few sweet herbs shred small, a few crumbs of bread, and the bits of fat Picked off the bones. Roll it up tight, stick a skewer in to old it together, but do it in such a manner that the collar may stand upright in the dish. Tie a packthread across it, to hold it together; spit it; then roll the caul of a breast of veal all round it, and roast. When it has been about an hour at the fire, take off the caul, dredge it with flour, baste it well with fresh butter, and let it be of a fine brown. It will require on the whole, an hour and a quarter roasting. For sauce, take some stock and coulis well seasoned.

Or, bone a large breast of mutton, and take out all the gristles. Rub it all over with the yolk of an egg, and season it with pepper, salt, nutmeg, parsley, thyme, sweet marjoram, all shred small, and shalot if approved. Wash and cut an anchovy in bits. Strew all this over the meat, roll it up hard, tie it with a tape, and put it into a stewpan; brown it, add some gravy well seasoned, and thicken it with flour and butter. Add some truffles and morels, or pickled cucumbers, or girkins sliced.