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, and keep it cool. Then take out every bone and gristle; remove the skin of the inside part, and cover it thick with the following seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjorum, pennyroyal, pepper, salt and pimento. Roll the meat up as tight as possible, and bind it; then boil it gently for seven or eight hours. A cloth must be put round before the tape. Put the beef under a good weight while hot, without undoing it; the shape will then be oval. Part of a breast of veal, rolled in with the beef, looks and eats very well.