DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 86

86 To Coller Beef
Take a flank or brest of beef bone it & skin it salt it wt a little salt, paper & white salt to gether lett it by so one night yn next morning make a brine wt bay salt & salt paper strong enough to [bare?] an egg yn put ye beef in & salt it by for one whole week quite cover'd over wt ye brine at ye week and take it out & dry it well wt a cloth yn take a good handfull [illegible] sweet margron & winter savery & about ten sage leaves mince ye herbs very small wt 3 anchoves & mix wt ye herbs a quart of an ounce of mace & cloves & 2 nutmegs & allmost half an ounce of paper grossly beaten & strow it all within side of ye beef in ye thickes part of ye beef, you must cut it & strow some between & yn take a little Claret & sprinkle it all over role it very hard & put it in to a cloth & fillet it hard all over tye up one end & lay it in a pot & yn pore a quart of Claret in at ye other end yt it may run throw it as much as it can yn tye up yt end yn lay upon it ye quantity of 2 pounds of beef suit & cover it wt ye skin taken of ye beef yn cover it close wt paist & bake it wt [househould?] bread wn you draw if it be not tender tur it & let it stand 3 or four hours longer till it is tender yn take it out of ye pot & bind it a new wt ye same cloth & fittiting & tye ye ends close & hang it up to drain so it is set for use.

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86 To Coller Beef Take a flank or brest of beef bone it & skin it salt it wt a little salt, paper & white salt to gether lett it by so one night yn next morning make a brine wt bay salt & salt paper strong enough to [bare?] an egg yn put ye beef in & salt it by for one whole week quite cover'd over wt ye brine at ye week and take it out & dry it well wt a cloth yn take a good handfull [illegible] sweet margron & winter savery & about ten sage leaves mince ye herbs very small wt 3 anchoves & mix wt ye herbs a quart of an ounce of mace & cloves & 2 nutmegs & allmost half an ounce of paper grossly beaten & strow it all within side of ye beef in ye thickes part of ye beef, you must cut it & strow some between & yn take a little Claret & sprinkle it all over role it very hard & put it in to a cloth & fillet it hard all over tye up one end & lay it in a pot & yn pore a quart of Claret in at ye other end yt it may run throw it as much as it can yn tye up yt end yn lay upon it ye quantity of 2 pounds of beef suit & cover it wt ye skin taken of ye beef yn cover it close wt paist & bake it wt [househould?] bread wn you draw if it be not tender tur it & let it stand 3 or four hours longer till it is tender yn take it out of ye pot & bind it a new wt ye same cloth & fittiting & tye ye ends close & hang it up to drain so it is set for use.