Beef, Col′lared

Prep. 1. (Mi Acton.) The piece of beef is rubbed with a little coarse sugar, and set aside for two or three days; it is then slightly salted (about 1 oz. of salt, containing a little saltpetre, to each lb. of meat); and allowed to rest 8 to 10 days; the bones and tougher skin are next removed, and the under side is sprinkled thickly with parsley and other savoury herbs (shred small), after which it is very tightly rolled up, secured with a cloth, and bound as closely as po ible with broad tape. A piece of 8 lbs. will require about 5 hours’ gentle boiling, and should be placed, in the same state, whilst still hot, under a heavy weight, or in a pre , for a few hours. The ribs, or (better) the thinnest part of the flank, is generally selected. The last should be ‘hung’ in a damp place for a day or two before curing it. 2. (Mrs Rundell.) From stewed shin of beef and ox-tail, re-stewed with a gla ful each of wine and ketchup, and some of the old broth, and then poured into moulds. Sweet herbs, sliced eggs, and pickles, may be added at will.