Chap. XIV. – Collaring, pp.372-374.

[Collaring Contents]

Rules to be Observed.

   ROLL the meat up tight and bind it firmly, which makes it cut properly without breaking and adds much to its beauty. Great attention is necessary in boiling, that it may not be under or overdone. The meat must be quite cold before it is laid in pickle; after being a night in the pickle the binding is taken off, and the meat laid in the dish. If properly managed, it will be quite solid and clear when cut. 


   Take a flank of beef, cut out the bones and take off the skin, salt it with the following compound. Bay salt, salt prunella, and saltpetre, two ounces each, two pounds common salt and eight ounces raw sugar all pounded together. Rub well and turn the beef daily for eight or ten days; take it out of this pickle, wash and wipe it dry; rub the following spices all pounded and mixed, over the inside; cloves, mace, nutmeg, Jamaica and black pepper, a quarter of an ounce each, parsley and sweet herbs shred small as you incline; roll it tight up, bind it firmly round with a coarse cloth then with tape, and boil it in plenty of water; if very large it may take six hours. Take it out and place it on a board, lay another over it and lay on heavy weights to press it; when it is cold take it out, and use it cut in slices; garnish with parsley. 

Breast of Veal.

   Proceed as already directed for beef; after slicing a dish, wrap the remainder close up in paper and hang it in a cool dry place till you need it again. 


   A leg or gigot, with the bone cut out, is done in like manner. 


   Proceed as already directed, and when nearly boiled make a pickle with water and vinegar, salt, spiceries, and sweet herbs; boil it in this till ready, then lay the meat in a jar; when nearly cold pour this liquor over it and keep it close covered. 

Breast of Mutton.

   Skin and bone the mutton, rub it well over with mixed spices, pepper, salt, and sweet herbs, if you chuse; lay some pieces of the fat within, roll it tight up and tie it with a cord; skewer and spit it, cover it with the caul of veal and roast it a nice brown; when nearly ready take off the caul and dredge with flour and butter. Make a rich gravy sauce with spiceries, sweet herbs, &c. stewed and thickened with flour and butter; set the mutton upright in a dish and pour the sauce round it; cut away the cord and garnish with lemon and force meat, &c. 


Are dressed in the same manner; the bones are cut out, highly seasoned, rolled up and tied, boiled with water and vinegar; when ready, cooled, laid in a dish, and the liquor poured over them. 

To Roast, or Collar, Sturgeon.

   After cleaning the fish, bone and cut it in lengths of six or eight inches, mix a quantity of bread crumbs, shrimps, and oysters, chopt lemon peel, grated nutmeg, pepper, salt, parsley, and sweet herbs; rub one side of the fish with butter and strew over it the mixture; roll up one piece very tight and over that another, strewing the mixture upon each piece as roll them. When the roll is about four inches thick bind it tight with a cord and roll up more; the inside pieces should be parboiled, either roast them on a spit or collar them; serve with a rich sauce made of spiceries, wine vinegar, sweet herbs, ketchup, &c. 

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