Mrs Beeton Collared Beef
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
7 lbs. of the thin end of the flank of beef,
2 oz. of coarse sugar,
6 oz. of salt,
1 oz, of saltpetre,
1 large handful of parsley minced,
1 dessertspoonful of minced sage,
a bunch of savoury herbs,
1/2 teaspoonful of pounded allspice;
salt and pepper to taste.
Mode.—Choose fine tender beef, but not too fat; lay it in a dish; rub in the
sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten
days, turning and rubbing it every day. Then bone it, remove all the gristle and
the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs,
spice, and seasoning in the above proportion, taking care that the former are
finely minced, and the latter well pounded. Roll the meat up in a cloth as
tightly as possible, in the same shape as shown in the engraving; bind it firmly
with broad tape, and boil it gently for 6 hours. Immediately on taking it out of
the pot, put it under a good weight, without undoing it, and let it remain until
cold. This dish is a very nice addition to the breakfast-table.
Time.—6 hours. Average cost, for this quantity, 4s.
Seasonable at any time.
Note.—During the time the beef is in pickle, it should be kept cool, and
regularly rubbed and turned every day.
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