DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1770-1790

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Recipe 91

91. To Coller Beef
Take a Large Brisket or Flank take out all the bones & lay it in Pump water, as much as will cover it, put in one handfull of salt & let it be two days, but shift it once a day into fresh water & salt, then drain it well from then 2 hours, then dry it w:th a cloth very dry & take 2 handfulls of salt 3 quart:r of an oz. of white pepper, half an oz: mace, qua:r ounce cloves, some cinnamon, if you like it, one nutmeg, qua:r p:d salt petre, mix these together lay the meat in a tray, & season it very well w:th this Seasoning in every Place, then pour on it half a p:t Clarret & a qu:r p:d of Vinegar let it stand thus 2 days then take it out & lay it on a table, Take a p:d Anchovies, wash & bone 'em & lay 'em upon the inside of the meat, then take sweet marjoram, mother of time, winter savory, of each a like Qu:ty, a good handfull in the whole, Pick, wash & shred 'em very small, lay this on the Anchovies then collar it up very tight, & sew it up in a cloth & bind it up w:th tape over the ends as well as round, & put it into a pot something bigger than the collar, & put in the Liquor that was left in the tray, put some seasoning in & one pint claret, half a pint vinegar,& Quart Pump water, & handfull herbs as before, ty'd up in a bunch, Cover the pot w:th Rue Paste, bake it w:th houshold bread, w:n tis baked turn the upper end down, & let it stand 3 hours covered, then take it out & new bind it as tight as pofsible you can, set it up & put a weight Upon it, & let it stand 24 hours, then make the pickle &  put in, Unbind & Sew the Meat, it will keep a year

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91. To Coller Beef Take a Large Brisket or Flank take out all the bones & lay it in Pump water, as much as will cover it, put in one handfull of salt & let it be two days, but shift it once a day into fresh water & salt, then drain it well from then 2 hours, then dry it w:th a cloth very dry & take 2 handfulls of salt 3 quart:r of an oz. of white pepper, half an oz: mace, qua:r ounce cloves, some cinnamon, if you like it, one nutmeg, qua:r p:d salt petre, mix these together lay the meat in a tray, & season it very well w:th this Seasoning in every Place, then pour on it half a p:t Clarret & a qu:r p:d of Vinegar let it stand thus 2 days then take it out & lay it on a table, Take a p:d Anchovies, wash & bone 'em & lay 'em upon the inside of the meat, then take sweet marjoram, mother of time, winter savory, of each a like Qu:ty, a good handfull in the whole, Pick, wash & shred 'em very small, lay this on the Anchovies then collar it up very tight, & sew it up in a cloth & bind it up w:th tape over the ends as well as round, & put it into a pot something bigger than the collar, & put in the Liquor that was left in the tray, put some seasoning in & one pint claret, half a pint vinegar,& Quart Pump water, & handfull herbs as before, ty'd up in a bunch, Cover the pot w:th Rue Paste, bake it w:th houshold bread, w:n tis baked turn the upper end down, & let it stand 3 hours covered, then take it out & new bind it as tight as pofsible you can, set it up & put a weight Upon it, & let it stand 24 hours, then make the pickle & put in, Unbind & Sew the Meat, it will keep a year