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English cookbook, 1700
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32 To Collar a Breast of Veal Bone your Veal as you would Venison, Preserve the outside skin whole, sprinkle it with a little salt, cloves & mace & let it lye four hours, get Thyme, Parsely & a little Beet all shread very small some grated Lemon peel and Nutmeg, strew all this equally over it. Take half a pound of Sauceage meat & a quarter of a pound of Beet Suet, two anchove's wash'd bon'd & pick'd, chop all this together, then take two Eggs (leave out one white) and the value of two Spoonfuls of grated Bread, mix this with your chop'd meat, & season it to your Pallate, keep out a third for Balls, & lay the rest over your meat upon the other ingredients, role it up very tight & bind it with a tape put it in a piece of fine cloth that just fits it. Take the bones of your Veal, put 'em in three pints of Water, half a pint of white wine Vinegar & a pint of white wine, a bunch of sweet herbs, some pepper, & two or three Onions, one stuck with cloves, let your Collar boyl in this 'till tender, about three hours does it. for your Sauce, Take a pint of gravy & a pint of your liquor, some Morrels Truffles, (first scald 'em) two [anchoves] & half an Onion, both shred small, fry your force-meat Balls & put into your gravy, boyl all together upon a gentle fire, when you find your veal is ready, take a quarter of a pound of butter in a stew pan, & brown it of a fine yellow brown, with a Spoonful of flour, take all of your Sauce & pour into ye pan with your butter, take your Collar & put into your sauce & if you find it does not cover it, add half a pint more of your liquor, take two yolks of Eggs beat very well, mix it (as you would for Rambooze) with your gravy let it be after ye Collar is in the Dish, & just as you send it to Table, garnish w.th Lemon, fry'd Oysters, & rashers of Bacon. Cook Nichols
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32 To Collar a Breast of Veal Bone your Veal as you would Venison, Preserve the outside skin whole, sprinkle it with a little salt, cloves & mace & let it lye four hours, get Thyme, Parsely & a little Beet all shread very small some grated Lemon peel and Nutmeg, strew all this equally over it. Take half a pound of Sauceage meat & a quarter of a pound of Beet Suet, two anchove's wash'd bon'd & pick'd, chop all this together, then take two Eggs (leave out one white) and the value of two Spoonfuls of grated Bread, mix this with your chop'd meat, & season it to your Pallate, keep out a third for Balls, & lay the rest over your meat upon the other ingredients, role it up very tight & bind it with a tape put it in a piece of fine cloth that just fits it. Take the bones of your Veal, put 'em in three pints of Water, half a pint of white wine Vinegar & a pint of white wine, a bunch of sweet herbs, some pepper, & two or three Onions, one stuck with cloves, let your Collar boyl in this 'till tender, about three hours does it. for your Sauce, Take a pint of gravy & a pint of your liquor, some Morrels Truffles, (first scald 'em) two [anchoves] & half an Onion, both shred small, fry your force-meat Balls & put into your gravy, boyl all together upon a gentle fire, when you find your veal is ready, take a quarter of a pound of butter in a stew pan, & brown it of a fine yellow brown, with a Spoonful of flour, take all of your Sauce & pour into ye pan with your butter, take your Collar & put into your sauce & if you find it does not cover it, add half a pint more of your liquor, take two yolks of Eggs beat very well, mix it (as you would for Rambooze) with your gravy let it be after ye Collar is in the Dish, & just as you send it to Table, garnish w.th Lemon, fry'd Oysters, & rashers of Bacon. Cook Nichols
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