COLLARED BEEF.
(Another way.)
Mix half an ounce of saltpetre with the same quantity of pepper, four ounces of bay salt, and four of common salt; with these rub well from six to seven pounds of the thin flank, and in four days add seven ounces of treacle; turn the beef daily in the pickle for a week or more; dip it into water, bone it and skin the inside, roll and bind it up very tightly, lay it into cold water, and boil it for three hours and a half. We have found beef dressed by this receipt extremely good: herbs can, of course, be added to it as usual. Spices and juniper berries would to many tastes improve it, but we give the receipt simply as we have been accustomed to have it used.
Thin flank, 6 to 7 lbs.; bay salt, and common salt, each 4 oz.; saltpetre, 1/2 oz.; pepper, 1/2 oz.: 4 days. Treacle, 7 oz.: 8 to 10 days. Boiled 3-1/2 hours.
A COMMON RECEIPT FOR SALTING BEEF.
One ounce of saltpetre, and a pound of common salt, will be sufficient for sixteen pounds of beef. Both should be well dried, and finely powdered; the saltpetre rubbed first equally over the meat, and the salt next applied in every part. It should be rubbed thoroughly with the pickle and turned daily, from a week to ten days. An ounce or two of sugar mixed with the saltpetre will render the beef more tender and palatable.
Beef, 16 lbs.; saltpetre, 1 oz.; salt, 1 lb.: 7 to 10 days.
SPICED ROUND OF BEEF.
(Very highly flavoured.)
Rub the beef well in every part with half a pound of coarse brown sugar, and let it remain two days; then reduce to powder, and mix thoroughly before they are applied to the meat, two ounces of saltpetre, three quarters of a pound of common salt, a quarter of a pound of black pepper, three ounces of allspice, and four of bruised juniper-berries. Rub these ingredients strongly and equally over the joint, and do so daily for three weeks, turning it at the same time. Just wash off the spice, and put the beef into a tin, or covered earthen pan as nearly of its size as possible, with a cup of water or gravy; cover the top thickly with chopped beef-suet, and lay a coarse thick crust over the pan; place the cover on it, and bake the meat from five to six hours in a moderate oven, which should not, however, be sufficiently fierce to harden the outside of the joint, which, if properly managed will be exceedingly tender. Let it cool in the pan; and clear off the suet before it is dished. It is to be served cold, and will remain good for a fortnight.
Beef, 20 to 25 lbs. weight; sugar, 3 oz.: 2 days. Saltpetre, 2 oz.; common salt, 3/4 lb.; black pepper, 4 oz.; allspice, 3 oz.; juniper-berries, 4 oz.: 21 days. Baked 5 to 6 hours.